Oriental Recipes - T
[Home] Tagliatelle With Chinese Vegetables [Home]
Title: Tagliatelle With Chinese Vegetables
Yield: 2 Servings
Ingredients
3 spring onions; sliced
1 2.5cm. piece fresh ginger
-grated
3 tb dark sesame oil
75 g baby sweetcorn; sliced
50 g water-chestnuts, sliced
75 g button mushrooms - quartered
50 g mange-tout - sliced
-diagonally
2 tb soy sauce
175 g tagliatelle - cooked 'al
-dente'
Instructions
This is a kind of western chow mein, quickly and easily prepared. A
delicious way to eat tagliatelle, the soft pasta contrasting with the
crunchiness of the Chinese vegetables.
Stir-fry the spring onions and ginger gently in the oil for a couple
of minutes so that they soften, then toss in the prepared vegetables
and stir until they heat through and begin to soften - about 4-5
minutes. Then stir in the soy sauce and heat through again, stirring
all the time. Pour this mixture over the hot, drained tagliatelle in
a warm serving-dish, toss thoroughly and serve immediately.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
[Home] Tail Of The Monkey [Home]
Title: Tail Of The Monkey
Yield: 1
Ingredients
6 c milk
1 c sugar
2 cinnamon sticks; or
1 ts cinnamon
1/4 c instant coffee
2 c tequila
1 ts vanilla extract
Instructions
Bring milk, sugar, and cinnamon to a boil. Dissolve coffee in hot milk
mixture and allow to cool in the refrigerator. When the drink is well
chilled, add the Tequila and vanilla. Serve very cold.
The Cookbook Committee
Per serving: 2791 Calories (kcal); 50g Total Fat; (24% calories from fat);
49g Protein; 293g Carbohydrate; 199mg Cholesterol; 733mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9
Fat; 13 1/2 Other Carbohydrates
Recipe by: Possum on the Half Shell
Converted by MM_Buster v2.0n.
[Home] Tail Wagger'S Dog Biscuits [Home]
Title: Tail Wagger'S Dog Biscuits
Yield: 1 Servings
Ingredients
4 1/2 c whole wheat flour
3 c all-purpose flour
3 c cornmeal
1 1/2 c oats
2/3 c powdered mil
2 tb garlic powder
2 ts salt
3 1/2 c beef stock
1 c vegetable oil
2 lg eggs
------------------------------GLAZE-----------------------------------
1 lg egg; beaten with
1 tb worcestershire sauce
Instructions
Position oven racks to divide oven in thirds. Heat oven to 300 F. Have 2
cookie sheets ready.
Mix flours, cornmeal, oatmeal, milk powder, garlic powder, and salt in a
large bowl.
Whisk beef stock, oil and 2 eggs in a medium sized bowl.
Stir broth mixture into flour mixture with a spoon until blended and a soft
dough forms.
On a floured surface with a floured rolling pin, roll out dough to 1/2 inch
thickness. Cut in shapes with a floured cutter. Place 1/2-ich apart on
ungreased cookie sheet. Reroll and cut scraps.
With a toothpick, prick a line of dots down centers, if desired. Brush tops
and sides of biscuits with glaze.
Bake 2 cookie sheets at a time for 2 hours. Turn off the oven and leave
biscuits in 1 to 2 hours to dry and harden. Store, coveredd, at room
temperature up to 3 months. Dough may be frozen for up to 6 months.
[Home] Tailgate Teri Glaze [Home]
Title: Tailgate Teri Glaze
Yield: 1
Ingredients
1 tb cornstarch
2 tb water
1/2 c soy sauce
1 juice of 1/2 orange
1/4 c mirin; (japanese sweet rice
-wine
1/4 c water
2 tb brown sugar
3/4 ts minced fresh garlic
3/4 ts peeled and minced fresh
-ginger
Instructions
Makes 1 cup
Blend the cornstarch and water. In a small saucepan, combine the
remaining ingredients and bring to a boil. Add the cornstarch mixture
and stir for 1 to 2 minutes, until thickened.
Per 1/6 recipe: 46 calories, 1 g protein, 8 g carbohydrates, 0 g fat,
0 mg cholesterol, 1,107 mg sodium, less than 1 g fiber. Calories from
fat: 1 percent.
Per serving: 175 Calories (kcal); trace Total Fat; (0% calories from fat);
7g Protein; 37g Carbohydrate; 0mg Cholesterol; 8240mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0
Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Tame Thai Tenderloin [Home]
Title: Tame Thai Tenderloin
Yield: 4 Servings
Ingredients
1 cross tmpj72b
2 pork tenderloins; (3/4 to 1
-lb. each)
3/4 c (half of a 14 oz. can);
-coconut milk
1/4 c soy sauce
20 garlic; minced or pressed
1 1/4 ts ground coriander
1/2 ts white pepper
1/4 ts asian red chili paste; (or
-liquid hot peppe
1 tb lemon juice
1/4 ts cayenne
1/2 ts sugar
Instructions
Rinse meat and pat dry. Trim fat and silvery membrane from
tenderloins. Fold under thin ends of tenderloins to make each piece
evenly thick; tie to secure. Put meat in a zip-lock heavy plastic bag
(about 2-qt. size). In a small bowl, mix coconut milk, 3 tablespoons
soy sauce, garlic, 1 teaspoon coriander, white pepper, and chili
paste; pour over meat. Seal bag and rotate to coat meat with sauce;
chill 3 to 6 hours. Turn meat over several times. Lift meat from
marinade and drain briefly; discard marinade. Place meat on a lightly
greased grill 4 to 6 inches above a solid bed of medium coals (you
can hold your hand at grill level only 4 to 5 seconds). Cook, turning
often to brown evenly, until meat is no longer pink in thickest part
(cut to test), 18 to 22 minutes, or until a thermometer inserted in
center of meat (not folded end), registers 155 degrees. In a small
microwave-safe bowl, combine lemon juice, remaining 1 tablespoon soy
sauce, remaining 1/4 teaspoon coriander, cayenne, and sugar. Heat in
microwave oven on full power (100%) until mixture is hot, about 30
seconds.
Cut meat across the grain into thin, slanting slices. Spoon sauce
onto meat to taste. Makes 4 servings.
Per Serving:5 calories (37% from fat), 11 g fat (6.1 g sat.), 737 mg
sodium, 119 mg cholesterol. Source: Sunset Magazine - May, 1993
Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH
[Home] Tandoori Chicken (Indian Style) [Home]
Title: Tandoori Chicken (Indian Style)
Yield: 6 Servings
Ingredients
2 lb Chicken legs and thighs
1 1/2 tb Vegetable oil
1/2 ts Red food color
Salt to taste
1/2 ts Black pepper
1 ts garlic powder; (1 to 2 tsp)
1 md Onion(optional)
1 c Yogurt
1 ts Garam Masala
1/2 Lemon or lime; sliced
Instructions
Peel skin off chicken pieces. Make several cuts into each piece. Wash
off clean with paper towel. Mix vegetable oil, food color, all spices
and onion, if desired into yogurt. Marinate chicken with mixture 4 or
5 hours, overnight for best results. Bake chicken @ 400 degrees 30
minutes. No need to preheat oven. Keep basting with juice
occasionally. If there is excess juice, you may spoon out some. Broil
chicken 2 to 5 minutes toward the end. Sprinkle with Garam Masala.
Garnish with lemon slices and few leaves of cilantro(optional).
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 508 Calories; 56g Fat (97% calories
from fat); 1g Protein; 2g Carbohydrate; 5mg Cholesterol; 18mg Sodium
Preparation Time: 0:00
[Home] Tandoori Chicken-East Indian [Home]
Title: Tandoori Chicken-East Indian
Yield: 3 Servings
Ingredients
2 lb chicken breast; skinned
1 c yogurt
1 1/2 tb oil
2 cloves garlic; minced
1 ts cumin
1/4 ts cardamon
1/4 ts ground cloves
1/2 ts salt
1 ds pepper
1 tb ginger
1/2 ts crushed red pepper flakes
1 juice of 2 lemons
1 cilantro
Instructions
Rinse and dry chicken pieces. Using a sharp knife, score each chicken to
bone in 3 to 4 places. Set aside. Combine all but cilantro in large bowl.
Cover chicken and marinate in fridge overnight. Remove chicken from
marinade, place on grill, cover and cook, turning every 10 minutes until
juice runs clear when pierced with knife. Serve on platter garnished with
sprigs of cilantro and pass lemon to sprinkle over.
Recipe by: =20
Posted to MC-Recipe Digest by "Chris or Terri Weidman"
on Apr 4, 1998
[Home] Tapioca Thai Style [Home]
Title: Tapioca Thai Style
Yield: 4 Servings
Ingredients
1/3 c tapioca, quick
3 c water
3 tb sugar
1 ds salt
1 c coconut milk
Instructions
Bring water to a boil in a 2-quart saucepan. Stir in sugar and salt.
Add tapioca and return to a boil. Stir in coconut milk. Reduce heat
to low. Stir frequently to prevent sticking. Cook for 30 minutes or
until thickened. Serve warm or cold. If serving cold, place in
individual bowls while still warm.
[Home] Tart Sweet Dipping Sauce - Midsummer Thai Din [Home]
Title: Tart Sweet Dipping Sauce - Midsummer Thai Din
Yield: 1 Batch
Ingredients
1 c sugar
1/2 c water
1/2 c white vinegar
2 tb garlic; chopped
2 tb fish sauce
1 1/2 ts chinese chili suace
2 tb lime juice
1/4 c carrot; shredded
Instructions
This is the traditional Thai dipping sdauce used for salad rolls,
spring rolls, and most everything else.
Combine sugar, water and vinegar.
Bring to a boil and boil for 5 minutes.
Stir in garlic, fish sauce and cbnhili sauce. Simmer for 2 minutes.
Cool and add lime juice and shredded carrot
[Home] Tasty Thai Shrimp & Sesame Noodles [Home]
Title: Tasty Thai Shrimp & Sesame Noodles
Yield: 4 Servings
Ingredients
1 lb medium shrimp; shelled &
-deveined
8 oz Newman's Own Light Italian
-Dressing; divided
2 tb chunky peanut butter
1 tb soy sauce
1 tb honey
1 ts fresh ginger root; peeled &
-grated
1/2 ts crushed red pepper
8 oz capellini or angel hair
-pasta; uncooked
2 tb vegetable oil
1 tb sesame oil
1 md carrot; peeled and shredded
1 c green onion; chopped
1/4 c chopped fresh cilantro; for
-garnish
Instructions
In medium bowl, combine shrimp with 1/3 cup Newman's Own Light Italian
Dressing. Cover and refrigerate 1 hour. In small bowl, with wire whisk or
fork, mix peanut butter, soy sauce, honey, ginger, crushed red pepper and
remaining dressing; set aside. Prepare capellini as label directs; drain.
Meanwhile, in 4 quart saucepan over high heat, heat vegetable and sesame
oils until very hot, Add carrot and cook 1 minute. Drain shrimp; discard
dressing. Add shrimp and green onions to carrot and cook, stirring
constantly, approximately 3 minutes or until shrimp turn opaque. In large
bowl, toss hot capellini with peanut butter and shrimp mixtures. Sprinkle
with chopped cilantro, if desired.
MasterCook formatted for your cooking pleasure by Pamela Creeden
(creedenites@sprintmail.com)
- - - - - - - - - - - - - - - - - -
Contributor: Treasury of Favorite Brand Name Recipes
Preparation Time: 0:00
[Home] Tatsuta-Age (Japanese Fried Chicken) [Home]
Title: Tatsuta-Age (Japanese Fried Chicken)
Yield: 1 Servings
Ingredients
2 raw chicken breasts; boned
1 tb sake or sherry
1 tb soy sauce
4 green peppers
1 oil for frying
1 cornstarch
1/2 ts salt
1/8 ts pepper
Instructions
California Cuisines come from all over the world. The cultures and
Nationalities of the world come together here. California, itself is a
melting pot. California also has a reputation of some people being health
nuts. I am one. I just got through eating lunch, which consisted of a bowl
of Lentil/ Couscous and 4 Dutch Rusks. Total fat content of less than 1
Gram. It was very satisfying too. I want to share a delicious recipe from
one of our cultures here.
Slice chicken meat into thin slices so that it can be eaten without
cutting. Mis sake (or sherry) and soy sauce together and place chicken in
this for about 30 minutes. Cut pappers into halves and take out seeds. Heat
iol. Cover chicken with cornstarch. When oil is hot, fry chicken until
tender. Drain on paper towels. Fry green pappers until just slft. Drain on
paper towels. Sprinkle chicken and green peppers with salt and pepper.
Arrange decoratively on serving paltter. Makes 4 Servings.
Posted to recipelu-digest Volume 01 Number 352 by "Bonnie Atwood"
on Dec 9, 1997
[Home] Tea-Stained Quail With Noodle Salad [Home]
Title: Tea-Stained Quail With Noodle Salad
Yield: 1
Ingredients
200 g lapsang souchong tea
200 g rice
200 g brown sugar
50 ml sesame oil
4 quails
3/4 lb chinese noodles
3/4 lb bean sprouts
1 c thinly-slivered carrots
1 c thinly-slivered radishes
1 c thinly-slivered ham
1 c thinly-slivered cucumber
1/4 c peanuts
3 tb five spice oil
1 md spring onions; cut into 1
-1/2 (1
1 to 2)
1 ; pieces
7 sl fresh root ginger
1 ts dried chilli flakes
2 ts szechuan peppercorns
3/4 c groundnut oil
1 1/2 tb dark soy sauce
2 tb chinese rice vinegar
2 tb sugar
1 1/2 ts chinese chilli sauce
Instructions
Boil two large pots of water. Blanch the bean sprouts in one of the pots
and cook the noodles in the other, stirring with chopsticks.
When they are both cooked freshen the noodles and bean sprouts in two
separate bowls of iced water. Drain the noodles into a bowl and mix in
the sesame oil, using your hands to coat them.
Put the quails on a small plate and steam them for 8 minutes - keep them
on the plate to avoid them sticking to the steamer.
Mix the rice, sugar and tea together in a bowl. Cut a piece of foil to
fit the bottom of your wok. Add 9 dessertspoons of the tea mixture to the
wok, then place a raised circular rack in the wok so that it rises above
the tea mixture. Put the wok on a hot stove.
Remove the quails from the steamer and rub them with sesame oil. Place
them on the rack in the wok when the tea starts to smoke. Cover the wok
with foil and cook for 5 minutes on the heat and 5 minutes off the heat.
Remove the foil, take out the quails with tongs and cut into breast and
leg joints with scissors.
Take the tea and foil out of the wok and return it to the heat. Add the
groundnut oil and quails, toss and turn them until crispy.
To make the dressing, whisk together the five spice oil, soy sauce, chilli
flakes, salt, sugar, rice wine vinegar and chilli sauce.
Mix the noodles and bean sprouts in a large serving dish and pour the
dressing over, using your hands to mix together. Place the raw vegetables
in clumps around the noodles and put the quail joints on top of the salad.
Serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Teesryo (Indian Steamed Curried Clams) [Home]
Title: Teesryo (Indian Steamed Curried Clams)
Yield: 6 Servings
Ingredients
2 tb butter
2 tb vegetable oil
2 lg onions; cut into thin rings
2 sm fresh hot chilies; cut into
-thin rings
1 tb grated fresh ginger
1/2 ts ground coriander
1/2 ts ground turmeric
1/8 ts ground cinnamon
1/8 ts ground cardamom
1/4 ts cayenne
1/3 c shredded fresh coconut
1/4 c fresh lemon juice
1/2 ts minced fresh cilantro
1/2 ts sugar
salt to taste
6 dozen small clams; well
-scrubbed
cilantro sprigs and lemon
-slices; for garnish
Instructions
Over a high flame, heat the butter and oil together in a large heavy pan or
wok with a tight fitting lid. Add the onions and fresh chilies and saute
until the onions are translucent but not browned. Add the next 9
ingredients and toss the onions and chilies for about 2 minutes. Reduce the
heat to a simmer and add the sugar and salt to taste. Add the clams and
cover with a tight fitting lid. Steam for 8 to 10 minutes or until the
clams open.
With a slotted spoon, remove the clams to a deep serving dish. Turn up the
flame and, stirring briskly, cook the juices in the pan for about 1 minute.
Pour over the clams.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Garnish with cilantro & lemon and serve immediately.
Nutr. Assoc. : 0 0 0 2607 26076 0 0 0 0 0 3351 0 0 0 0 0 0
Contributor: c 1995 Cole Group, Inc.
Preparation Time: 0:00
[Home] Tempura Soft-Shell Crabs With Oriental Salad And Citrus Gas [Home]
Title: Tempura Soft-Shell Crabs With Oriental Salad And Citrus Gas
Yield: 2 Servings
Ingredients
4 lg soft-shell crabs
Essence
1 beaten egg
2/3 c flour
1/2 c cornstarch
1 c cold soda water
Salt and pepper
Oriental Salad:
2 c angel hair pasta; cooked and
- tossed
with olive oil
1/2 c julienned red peppers
1/2 c julienned yellow peppers
1/4 c julienned red onions
1/2 c julienned napa cabbage
2 tb chopped cilantro
2 tb sesame oil
1 tb soy sauce
1/4 c chopped peanuts
Salt and pepper
Gastrique:
1 c sugar
1/2 c rice wine vinegar
1/4 c fresh orange juice
1/4 c fresh lemon juice
*2 tablespoons chopped
-peanuts
*2 tablespoons chopped
-chives
*3 long chives
Instructions
Preheat the deep-fat fryer. For the salad: In a mixing bowl, combine all
the ingredients together.
For the soft-shells: To clean, remove the tail, gills, and eyes. Season
with salt and pepper. For the tempura batter: Whisk all the
ingredients resulting in a smooth batter. Season with salt and pepper.
Dip the soft-shell into the tempura batter, shaking off any
excess. Remove the basket from the fryer. First, carefully holding the
top of the soft-shell, drag the legs through the oil first, for
1 minute. This will allow the individual legs to fry separately instead
together. Then lay the soft-shell, top side down, into the oil.
Fry for 2-3 minutes or until golden, flip the soft-shell over and
continue frying for additional 2-3 minutes. Remove from the fryer
and allow to drain on a paper-lined plate. To assemble, mound the salad
in the center of the platter. Arrange the soft-shell
around the salad. Drizzle the gastrique over the entire platter. Garnish
with the chopped peanuts, chopped chives, Essence and
long chives.
Yield: 2 servings
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 1309 Calories; 25g Fat (17%
calories from fat); 23g Protein; 252g Carbohydrate; 0mg Cholesterol;
531mg Sodium
_____
Preparation Time: 0:00
[Home] Tempura Soft-Shell Crabs With Oriental Salad And Citrus Gast [Home]
Title: Tempura Soft-Shell Crabs With Oriental Salad And Citrus Gast
Yield: 1 Servings
Ingredients
4 lg soft-shell crabs
1 essence
1 beaten egg
2/3 c flour
1/2 c cornstarch
1 c cold soda water
1 salt and pepper
--------------------------ORIENTAL SALAD-------------------------------
2 c angel hair pasta; cooked and
- tossed with ol
1/2 c julienned red peppers
1/2 c julienned yellow peppers
1/4 c julienned red onions
1/2 c julienned napa cabbage
2 tb chopped cilantro
2 tb sesame oil
1 tb soy sauce
1/4 c chopped peanuts
1 salt and pepper
-----------------------------GASTRIQUE---------------------------------
1 c sugar
1/2 c rice wine vinegar
1/4 c fresh orange juice
1/4 c fresh lemon juice
2 tb chopped peanuts*
2 tb chopped chives*
3 long chives*
Instructions
ESSENCE OF EMERIL SHOW#EE2288
Preheat the deep-fat fryer. For the salad: In a mixing bowl, combine all
the ingredients together.
For the soft-shells: To clean, remove the tail, gills, and eyes. Season
with salt and pepper. For the tempura batter: Whisk all the ingredients
resulting in a smooth batter. Season with salt and pepper. Dip the
soft-shell into the tempura batter, shaking off any excess. Remove the
basket from the fryer. First, carefully holding the top of the soft-shell,
drag the legs through the oil first, for 1 minute. This will allow the
individual legs to fry separately instead together. Then lay the
soft-shell, top side down, into the oil. Fry for 2-3 minutes or until
golden, flip the soft-shell over and continue frying for additional 2-3
minutes. Remove from the fryer and allow to drain on a paper-lined plate.
To assemble, mound the salad in the center of the platter. Arrange the
soft-shell around the salad. Drizzle the gastrique over the entire platter.
Garnish with the chopped peanuts, chopped chives, Essence and long chives.
Yield: 2 servings
Posted to recipelu-digest by molony on Feb 27, 1998
[Home] Tempura Softshell Crabs With Oriental Salad [Home]
Title: Tempura Softshell Crabs With Oriental Salad
Yield: 2 Servings
Ingredients
4 lg Softshell crabs
Emeril's Essence; see * Note
1 Egg; beaten
2/3 c Flour
1/2 c Cornstarch
1 c Cold soda water
Salt; to taste
Freshly-ground black pepper;
- to taste
=== ORIENTAL SALAD ===
2 c Angel hair pasta; cooked,
-and tossed
; with olive oil
1/2 c Julienned red peppers
1/2 c Julienned yellow peppers
1/4 c Julienned red onions
1/2 c Julienned napa cabbage
2 tb Chopped cilantro
2 tb Sesame oil
1 tb Soy sauce
1/4 c Chopped peanuts
Salt; to taste
Freshly-ground black pepper;
- to taste
=== GASTRIQUE ===
1 c Sugar
1/2 c Rice wine vinegar
1/4 c Fresh orange juice
1/4 c Fresh lemon juice
=== GARNISH ===
2 tb Chopped peanuts
2 tb Chopped chives
3 Long chives
Instructions
* Note: See the "Emeril's Essence Information" recipe which is included
inthis collection.
Preheat the deep-fat fryer.
For the salad: In a mixing bowl, combine all the ingredients together.
For the softshells: To clean, remove the tail, gills, and eyes. Season
with salt and pepper.
For the tempura batter: Whisk all the ingredients resulting in a smooth
batter. Season with salt and pepper. Dip the softshell into the tempura
batter, shaking off any excess. Remove the basket from the fryer. First,
carefully holding the top of the softshell, drag the legs through the oil
first, for 1 minute. This will allow the individual legs to fry separately
instead together. Then lay the softshell, top side down, into the oil.
Fry for 2 to 3 minutes or until golden, flip the softshell over and
continue frying for additional 2 to 3 minutes. Remove from the fryer and
allow to drain on a paper-lined plate.
To assemble, mound the salad in the center of the platter.
Arrange the softshell crabs around the salad. Drizzle the gastrique over
the entire platter. Garnish with the chopped peanuts, chopped chives,
Emeril's Essence andthe long chives.
This recipe yields 2 servings.
Comments: The original recipe title as listed is
"Tempura Softshell Crabs With Oriental Salad And Citrus Gastrique".
Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EE-2288
broadcast 02-18-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com
03-08-1997
- - - - - - - - - - - - - - - - - -
Contributor: Emeril Lagasse
Preparation Time: 0:00
[Home] Tempura Softshells With Oriental Salad And Citrus Gastrique [Home]
Title: Tempura Softshells With Oriental Salad And Citrus Gastrique
Yield: 4 Servings
Ingredients
1 c Sugar
1/2 c Rice wine vinegar
1/4 c Fresh orange juice
1/4 c Fresh lemon juice
1 tb Olive oil
1/2 c Julienned red bell peppers
1/2 c Julienned yellow bell
-peppers
1/4 c Chopped red onions
Salt; to taste
Freshly-ground black pepper;
- to taste
1/2 c Julienned Chinese cabbage
2 ts Chopped garlic
1/4 lb Angel hair pasta; cooked
-until tender
and tossed with
1 tb Olive oil
2 tb Sesame oil
1 tb Soy sauce
2 tb Chopped fresh cilantro
-leaves
1/4 c Chopped peanuts
4 lg Soft-shell crabs
Vegetable oil; for deep
-frying
2/3 c Flour
1/2 c Cornstarch
1 lg Egg; beaten
1 c Ice-cold soda water
Bayou Blast; see * Note
1 tb Finely-chopped fresh parsley
- leaves
Instructions
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which
is included in this collection.
In a small nonreactive saucepan, combine the sugar, vinegar, and fruit
juices, bring to a boil, and cook until reduced by three-fourths, or the
mixture has thickened like syrup. Remove from the heat and pour the
mixture intoa small glass bowl. Let cool completely.
Heat the olive oil in a medium-size saute pan over medium heat.
Add the peppers and onions and season with salt and pepper. Cook,
stirring for 2 minutes. Add the cabbage and cook, stirring, for 2 minutes.
Season again with salt and pepper. Remove from the heat and stir in the
garlic. Pour the mixture into a medium-size mixing bowl and let cool. Add
the pasta and toss well. Add the sesame oil, soy sauce, cilantro, and
peanuts, season with salt and pepper, and toss again. Set aside.
To clean the crabs, use a pair of kitchen shears to
cut them across the face. Remove the eye sockets and the lower mouth.
Season with salt and pepper. Preheat the fryer. In a medium-size mixing
bowl, combine the flour, cornstarch, egg, and soda water and mix well to
make a smooth batter. Seasonwith salt and pepper. Dip each crab into the
tempura batter, shaking off any excess. Carefully holding the top of each
crab, drag the legs through the oil for 5 seconds to allow the individual
legs to fry separately. Then carefully flip the crabs top-side down into
the oil. Fry until golden brown, 2 to 3 minutes. Turn the crabs over with
tongs and continue frying for another 2 to 3 minutes. Drain on paper
towels. Season with Bayou Blast. To serve, mound the cabbage mixture in
the center of a platter. Arrange the crabs around the cabbage mixture.
Drizzle the gastrique over the entire platter and garnish with the parsley.
This recipe yields 4 servings.
Recipe Source:
EMERIL LIVE with Emeril Lagasse -
adapted from his EMERIL'S TV DINNERS (c) 1998 - William Morrow
Publishing From the TV FOOD NETWORK -
(Show # EM-SP03 broadcast 10-22-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for
MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or-
MAD-SQUAD@prodigy.net
10-24-1998
- - - - - -
- - - - - - - - - - - -
Contributor: Emeril Lagasse
Preparation Time: 0:00
[Home] Tempura The Japanese Way [Home]
Title: Tempura The Japanese Way
Yield: 1 Servings
Ingredients
1 koromo ( batter )
1 egg beaten
1 c cold water
2 tb dry white wine
1 c flour
1 tentsuyu(dipping sauce)
1 tb dashi no moto( fish stock)
1 c water
2 tb mirin( sweet rice wine )
1 or 1 tbs sugar
2 tb sake ( or dry white wine )
1/4 c soy sauce
1 ginger root to taste
1 vegetables & fish: ex:
1 carrots, onions, mushrooms
1 peppers, zucchini, snow pea,
1 squash, eggplant etc. etc.
1 okra
1 shrimps, crab, scallops,
1 squid, cod. etc. etc.
Instructions
Before you begin here a few essential tips to remember: youUll need a
deep thick wall pan ( wok o.k. ), filled with 1 inch of peanut oil
preferred ( Never lard or shortening ),slice vegetables thin enough
for even cooking, fry in small batches and never crowd, and have the
temperature of the oil from 340 for vegetables or 360 degrees for
fish. Cold water in batter is a must to keep the flour from being
sticky .Do a trial try of frying so youUll know how long vegetables
or fish need to cook. Author did not mention poultry but I surmise
it would be cooked as the fish is. Vegetables and fish were the
initial things cooked this way in the history of tempura due to their
trade with the Portuguese and Dutch merchants. Make the batter: Beat
egg with water. Mix in flour and whisk quickly. Set aside. Make the
tempura dip: Boil the dashi no moto ( this is a dried soup stock from
fish or poultry usually contained in tea bag type of packing )in the
water for 2 or 3 minutes. Turn off the heat and add all the remaining
ingredients. Prepare the vegetables or fish but cutting into rings,
strips, cubes etc. For fish, dredge in flour before dipping in
batter. Vegetables are just dipped into the batter. Let excess batter
drip off with either fish or vegetables.( meanwhile you will have had
the oil preheated in the pan to the right temperature for either fish
or vegetables Drop into oil by hand or use a tbs for vegetable
cubes. Take the vegetables or fish out of the oil when slightly
browned. Serve the tempura with the Tentsuyu dip along with
rice.Place rice in a bowl, top with tempura and a few tbs. of the
tentsuyu dip. Or serve tempura over Japanese noodles ( soba ).
Note all Japanese ingredients may be found readily in most
supermarkets or gourmet grocers today. Also, there are other
variations in frying tempura; this is one basic historic method.
Prior to using peanut oil, sesame seed oil was used mainly when
tempura first became popular in Japan, over 400 years ago.
[Home] Tempura ~Japanese Way [Home]
Title: Tempura ~Japanese Way
Yield: 1 Servings
Ingredients
1 koromo ( batter )
1 egg beaten
1 c cold water
2 tb dry white wine
1 c flour
1 tentsuyu(dipping sauce)
1 tb dashi no moto( fish stock)
1 c water
2 tb mirin( sweet rice wine )
1 or 1 tbs sugar
2 tb sake ( or dry white wine )
1/4 c soy sauce
1 ginger root to taste
1 vegetables & fish: ex:
1 carrots, onions, mushrooms
1 peppers, zucchini, snow pea,
1 squash, eggplant etc. etc.
1 okra
1 shrimps, crab, scallops,
1 squid, cod. etc. etc.
Instructions
Before you begin here a few essential tips to remember: youUll need a
deep thick wall pan ( wok o.k. ), filled with 1 inch of peanut oil
preferred ( Never lard or shortening ),slice vegetables thin enough
for even cooking, fry in small batches and never crowd, and have the
temperature of the oil from 340 for vegetables or 360 degrees for
fish. Cold water in batter is a must to keep the flour from being
sticky .Do a trial try of frying so youUll know how long vegetables
or fish need to cook. Author did not mention poultry but I surmise
it would be cooked as the fish is. Vegetables and fish were the
initial things cooked this way in the history of tempura due to their
trade with the Portuguese and Dutch merchants. Make the batter: Beat
egg with water. Mix in flour and whisk quickly. Set aside. Make the
tempura dip: Boil the dashi no moto ( this is a dried soup stock from
fish or poultry usually contained in tea bag type of packing )in the
water for 2 or 3 minutes. Turn off the heat and add all the remaining
ingredients. Prepare the vegetables or fish but cutting into rings,
strips, cubes etc. For fish, dredge in flour before dipping in
batter. Vegetables are just dipped into the batter. Let excess batter
drip off with either fish or vegetables.( meanwhile you will have had
the oil preheated in the pan to the right temperature for either fish
or vegetables Drop into oil by hand or use a tbs for vegetable
cubes. Take the vegetables or fish out of the oil when slightly
browned. Serve the tempura with the Tentsuyu dip along with
rice.Place rice in a bowl, top with tempura and a few tbs. of the
tentsuyu dip. Or serve tempura over Japanese noodles ( soba ).
Note all Japanese ingredients may be found readily in most
supermarkets or gourmet grocers today. Also, there are other
variations in frying tempura; this is one basic historic method.
Prior to using peanut oil, sesame seed oil was used mainly when
tempura first became popular in Japan, over 400 years ago.
[Home] Tempura- Japanese Way [Home]
Title: Tempura, Japanese Way
Yield: 1 Servings
Ingredients
1 koromo ( batter )
1 egg beaten
1 c cold water
2 tb dry white wine
1 c flour
1 tentsuyu(dipping sauce)
1 tb dashi no moto( fish stock)
1 c water
2 tb mirin( sweet rice wine )
1 or 1 tbs sugar
2 tb sake ( or dry white wine )
1/4 c soy sauce
1 ginger root to taste
1 vegetables & fish: ex:
1 carrots, onions, mushrooms
1 peppers, zucchini, snow pea,
1 squash, eggplant etc. etc.
1 okra
1 shrimps, crab, scallops,
1 squid, cod. etc. etc.
Instructions
Before you begin here a few essential tips to remember: youUll need a deep
thick wall pan ( wok o.k. ), filled with 1 inch of peanut oil preferred (
Never lard or shortening ),slice vegetables thin enough for even cooking,
fry in small batches and never crowd, and have the temperature of the oil
from 340 for vegetables or 360 degrees for fish. Cold water in batter is a
must to keep the flour from being sticky .Do a trial try of frying so
youUll know how long vegetables or fish need to cook. Author did not
mention poultry but I surmise it would be cooked as the fish is.
Vegetables and fish were the initial things cooked this way in the history
of tempura due to their trade with the Portuguese and Dutch merchants. Make
the batter: Beat egg with water. Mix in flour and whisk quickly. Set aside.
Make the tempura dip: Boil the dashi no moto ( this is a dried soup stock
from fish or poultry usually contained in tea bag type of packing )in the
water for 2 or 3 minutes. Turn off the heat and add all the remaining
ingredients. Prepare the vegetables or fish but cutting into rings,
strips, cubes etc. For fish, dredge in flour before dipping in batter.
Vegetables are just dipped into the batter. Let excess batter drip off with
either fish or vegetables.( meanwhile you will have had the oil preheated
in the pan to the right temperature for either fish or vegetables Drop into
oil by hand or use a tbs for vegetable cubes. Take the vegetables or fish
out of the oil when slightly browned. Serve the tempura with the Tentsuyu
dip along with rice.Place rice in a bowl, top with tempura and a few tbs.
of the tentsuyu dip. Or serve tempura over Japanese noodles ( soba ).
Note all Japanese ingredients may be found readily in most supermarkets or
gourmet grocers today. Also, there are other variations in frying tempura;
this is one basic historic method. Prior to using peanut oil, sesame seed
oil was used mainly when tempura first became popular in Japan, over 400
years ago.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Tenderloin Chinese Style [Home]
Title: Tenderloin Chinese Style
Yield: 4 Servings
Ingredients
1 stephen ceideburg
1 lb beef tenderloin
3 tb dry sherry
1 1/2 tb soy sauce
1 1/2 ts oyster sauce
1 ts sugar
1 ts cornstarch
1/2 ts baking soda
1/4 ts salt
1 clove garlic, crushed
1 1/2 tb vegetable oil
2 md yellow onions, cut into thin
- slices
Instructions
1. Remove and discard fat from meat. Cut meat across the grain into
thin slices.
2. Combine sherry, soy sauce, oyster sauce, sugar, cornstarch, baking
soda, salt and garlic in medium glass bowl. Mix in meat. Cover and
refrigerate at least 3 hours.
3. Heat oil in wok over high heat. Stir-fry onions in the oil until
golden, 3 to 5 minutes. Transfer onions to serving plate. Keep warm.
4. Add about 1/3 of the meat to wok, spreading out slices so they do
not overlap. Cook slices on each side just until lightly browned, 2
to 3 minutes. Remove meat from pan and arrange over onion slices.
Repeat twice to cook remaining meat.
From "Chinese Cooking Class Cookbook" by the Editors of Consumer
Guide, Publications International LTD, 1980. ISBN 0-517-322455.
[Home] Teri'S Chinese Bbq Sauce For Ribs [Home]
Title: Teri'S Chinese Bbq Sauce For Ribs
Yield: 2 Pounds
Ingredients
1/4 c soy sauce
1/4 c hoisin sauce
3 tb sake or dry sherry
1 crushed garlic clove
Instructions
Have butcher cut rack of spareribs in half horizontally so they are
about 3" long. Cut rack into pieces of 2 ribs each.
Mix marinade ingredients together. Marinate ribs and refrigerate for
2 hours (or more) in plastic bag, turning every so often.
To cook: Arrange in foil lined broiler pan, meaty side up. Brush
with marinade. Cover with heavy duty foil and cook at 325 for 45
minutes. Remove foil, brush with marinade. Cook uncovered, brushing
with marinade occasionally, until done. Ribs will take about 60
minutes. Do not over cook,
the outside will get too dark and crunchy.
recipe by and posted by teri Chesser 3/96
From: Teri Chesser Date: 03-28-96
[Home] Teriyaki Sauce Chesapeake (Japanese Steak Sauce) [Home]
Title: Teriyaki Sauce Chesapeake (Japanese Steak Sauce)
Yield: 1 Servings
Ingredients
1/2 oz fresh gingerroot; shredded,
-(2 tbsp)
1 clove garlic; minced
1/3 c sugar
1/2 c peach nectar
1/2 c soy sauce
1 steak to serve 4 to 8 people
Instructions
This is from The Chesapeake Restaurant in Baltimore, Maryland.
Combine ingredients in small bowl (glass or ceramic.) Cover and refrigerate
for 8 to 10 hours. Stir occasionally. Strain sauce. Cover and keep
refrigerated forup to 2 to 3 weeks. warm and serve hot over steaks.
Makes 1 1/4 cups. Posted to TNT - Prodigy's Recipe Exchange Newsletter by
Sherilyn Schamber on Aug 14, 1997
[Home] Terrine Of Oxtail [Home]
Title: Terrine Of Oxtail
Yield: 4
Ingredients
1 1/2 kg oxtail.
1 kg carrots.
1 bouquet garni.
2 onions
4 cloves
1 sm jar pickled gherkins and
-white onio; ns.
2 l water.
1 seasalt; pepper.
Instructions
1 Heat 2 litres of water in a large saucepan, add a handful of seasalt,
pepper and the bouquet garni. Peel the carrots and onions. When the
water begins to boil, put in the oxtail, carrots and the onions with the
cloves pressed into them, and bring back to the boil, skimming off the
foam from time to time. Cover the pan and cook for 2 hours over a medium
heat. Then reduce the heat and cook for another 2 hours.
2 At the end of this time, discard the bouquet garni. Remove the meat and
carrots with a skimming ladle, and strain them. Remove the bone from the
oxtail, cut the meat in strips and put into a terrine dish. Leave the
stock to cool, then remove the waxy fat on the top. Put the stock and the
terrine dish into the refrigerator.
3 The following day, cook the stock over a medium heat to reduce it. When
just enough stock is left to cover the meat, pour it into the terrine
dish. Decorate with the carrot rings and gherkins.
4 Return the terrine to the refrigerator until the following day. Serve
it with pickled gherkins and small white onions.
Campanile tip:
To remove the fat, strain the meat in a cloth which has been soaked in
water and vinegar and then wrung out.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Thai (Mango) Sticky Rice [Home]
Title: Thai (Mango) Sticky Rice
Yield: 1 Serving
Ingredients
200 g sweet rice
4 ripe mangoes; chilled
2/3 l cooked sticky rice
225 ml coconut milk
38 g sugar
1/4 ts salt
Instructions
1. Rinse rice in a colander until water runs clear; drain well.
2. Place rice in a bowl and add water to cover. Let stand 12 hours or
overnight.
3. Drain rice and spread in an even layer in a steamer lined with
cheesecloth or in a stick rice steaming basket. Cook, covered, over boiling
water for 40-45 minutes or until tender and translucent.
4. Remove from heat and fluff rice with a spatula. Serve hot. .SH "Mango
with Sticky Rice"
1. Rinse mangoes and chill them whole. Peel and slice mangoes just before
serving to keep the fresh sweet taste.
2. In a saucepan combine sticky rice and coconut milk and cook on medium
heat for 5 minutes or until thick.
3. Stir in sugar and salt. The amount of sugar depends on the sweetness of
the mangoes. Reduce heat to low and simmer, covered, for 2 minutes.
4. Serve warm on a platter with chilled mango slices arranged around the
edge.
Author's Notes:
Sticky rice is a very special kind of rice, sometimes called sweet rice or
glutinous rice. Go to the Asian market and ask specifically for sticky
rice. When they try to talk you out of buying it, stand firm and INSIST
that "yes," you know how to cook it and "yes," this is really what you
want. The following recipes are from Keo's Thai Cuisine by Keo Sananikone:
Berkeley, CA: Ten Speed Press, ISBN # 0-89815-183-X
Mold the rice-coconut-milk mixture in a bowl, then invert and place on a
large round serving platter. Remove bowl. Arrange sliced mangoes all
around. If possible, garnish with some fresh flowers. -- CMT).
Difficulty : easy.
Precision : measure ingredients.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 672 Calories; 54g Fat (69% calories
from fat); 5g Protein; 51g Carbohydrate; 0mg Cholesterol; 568mg Sodium
Contributor: Carol Miller-Tutzauer riacmt@ubvmsa.cc.buffalo.edu
Preparation Time: 0:00
[Home] Thai Aubergine Sates - Robert Carrier [Home]
Title: Thai Aubergine Sates - Robert Carrier
Yield: 4 Servings
Ingredients
1 1/4 lb eggplant; or 4 small
1 tb curry powder
1/4 ts ground coriander
1/4 ts turmeric
1 pn cayenne
salt
3 tb peanut oil
THAI PEANUT SAUCE:
4 oz coconut cream
4 oz salted peanuts
1/2 ts turmeric
1/2 ts curry powder
1/4 ts cayenne
2 tb sugar
1 ts lemon juice
salt
Instructions
1. Cut the eggplant into thin long slices then cut each slice into 1 X
2-inch
rectangles. Place the eggplant strips in a bowl and add the curry powder,
ground coriander, turmeric, cayenne, and salt to taste.
2. Wet your hands and gently knead the spices into the eggplant, adding 1
teaspoon each of peanut oil and water to help work in the spice mixture.
Knead again. Cover the bowl and leave for 2 hours.
3. To make the Thai Peanut Sauce, grind the peanuts coarsely (I use a clean
electric coffee grinder). Add the turmeric, curry powder, and cayenne to
the
coconut cream and cook over a medium heat, stirring until the sauce comes
to
a boil. Reduce heat to low and add the peanuts. Continue to cook, stirring
constantly, for 2 minutes. Add the lemon juice and salt to taste. Remove
sauce from heat and cool.
4. Thread 8 thin metal or bamboo skewers with 4 pieces of eggplant each.
The
skewers enter the eggplants 2 to 3 times like a needle threading through
cloth.
5. Heat the grill to high. Brush the aubergine sates with the remaining
peanut oil and grill 4 inches from the heat, turning frequently, until the
sates are cooked through (4-6 minutes on each side).
6. Serve 2 skewers per person, and garnish each plate with Thai Peanut
Sauce.
Serves 4 as a starter
typos by Karin Baumgardner 2/12/2000
- - - - - - - - - - - - - - - - - -
Contributor: Gourmet Vegetarian - Robert Carrier
Preparation Time: 0:00
[Home] Thai Baked Jasmine Rice With Pineapple [Home]
Title: Thai Baked Jasmine Rice With Pineapple
Yield: 4 Servings
Ingredients
--------------------------NORMA WRENN---------------------------------
1 md pineapple
2 tb vegetable oil
18 oz chicken breast; cubed
6 tb thai kitchen fish sauce
1/4 c cane sugar or thai kitchen
1 coconut (palm) sugar
14 oz thai kitchen coconut milk
1/4 c pecans or walnuts; toasted
1/3 c raisins
4 c thai kitchen select harves
1 jasmine rice
Instructions
Traditionally Served On Many Of Thailand's Exotic Islands
Cut Pineapple Lengthwise And Remove Fruit. Finely Chop One Half Of
The Fruit; Set Aside Remaining Half For Dessert Or Future Use. In A
Large Skillet, Brown Chicken In Oil, Add Remaining Ingredients And
Simmer For 10 Minutes. Stuff Mixture In Pineapple Shells, Cover With
Foil, And Bake At 375 Degree F For 15 Minutes. Serves 4. MM Norma
Wrenn
Copyright: Thai Kitchen & Epicurean International
[Home] Thai Banana Salsa [Home]
Title: Thai Banana Salsa
Yield: 6 Servings
Ingredients
1 large firm-ripe banana
1 ts oriental sesame oil
1/2 c chopped golden raisins
2 tb chopped fresh cilantro
1 ts grated lemon peel
1 ts japanese chili spice
Instructions
1. Peel and halve lengthwise banana. In a nonstick 10-12" frying pan
over high heat, brown banana well in sesame oil, about 8 minutes. 2.
Chop banana. Mix with raisins, cilantro, lemon peel and Japanese
chili spice.
[Home] Thai Barbecued Chicken [Home]
Title: Thai Barbecued Chicken
Yield: 6 Servings
Ingredients
8 chicken thighs
----------------------------MARINADE----------------------------------
3 tb minced garlic
1 ts curry powder
2 tb chopped cilantro
1/2 ts black pepper
1 tb sugar
3 tb fish sauce
1 ts tumeric -- ground
Instructions
Place the marinade ingredients in a food processor and process to a
paste. Place the chicken in a sealable plastic bag with the marinade.
Turn the bag several times so the chicken is well coated. Refrigerate
for 4 hours or overnight, turning the bag ocassionally to distribute
the marinade.
Lift the chicken from the marinade and arrange it on a lightly greased
grill over low coals. Cook, turning frequently, until the meat near
the bone in not pink, about 45 minutes. Can be cooked under the
broiler indoors.
Recipe By : Everybody's Wokking by Martin Yan
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22
~0800
[Home] Thai Barbecued Stuffed Prawns [Home]
Title: Thai Barbecued Stuffed Prawns
Yield: 8
Ingredients
16 bamboo skewers 8-inches or
-longer; soak in water
1/2 ts chopped fresh coriander
-roots *
1/4 ts black pepper-corns
2 garlic cloves; peeled
1/2 ts sugar
1 pn salt
2 ts thai fish sauce; (nam pla)
1 tb cilantro leaves; coarsely
-chopped
1/4 lb chicken; ground or -
-moderately f
1 lb jumbo prawns (16 to 20 per
--pound); shelled, devained
1 vegetable oil for grilling
Instructions
Per serving: 2 Calories (kcal); trace Total Fat; (1% calories from fat);
trace Protein; 1g Carbohydrate; 0mg Cholesterol; 17mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
Title: Thai Basil Beef
Yield: 2 Servings
Ingredients
4 tb peanut oil
3 cloves garlic
3 jalapeno peppers (yes,
-really 3!)
1 lg green bell pepper
1 lb beef steak
2 tb thai fish sauce
1 tb soy sauce
1 ts sugar
1/4 ts ground white pepper
1/2 c chopped fresh basil or-
1 tb dried basil is a weak
-substitute, b; ut will work
Instructions
Peel and chop garlic. Seed jalapenos and remove membrane. Slice. Cut
green pepper into thin slices. Beef should be thinly slice across the
grain.
Heat wok and add the oil and garlic. Chow for a very brief moment.
Then add the peppers, chow for a few minutes. Next add meat. Chow
again for just a couple of minutes so that the meat sears to medium
rare.
Quickly add the remaining ingredients and toss for a moment.
Serve with thin noodles or rice. 2 generous serving.
Adapted from "The Frugal Gourmet on our Immigrant Ancestors" by Jeff
Smith.
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by
MMCONV vers. 1.50
[Home] Thai Basil Chicken [Home]
Title: Thai Basil Chicken
Yield: 4 Servings
Ingredients
1 judi m. phelps (bnvx05a)
1/4 lb green beans
1 tb chopped ginger
1/4 lb yellow summer squash
4 hot chili peppers *
1 lg carrot
1/4 c soy sauce (sodium reduced)
1 sweet yellow pepper
1/4 c dry sherry
3 hot chili peppers*
1/3 c oil
3 tb chopped fresh basil
1 lb boneless chicken breasts
1 chili oil (optional)
1 tb oil
Instructions
*When handling hot peppers, use plastic gloves as oils are very hot
and can burn eyes. PREPARATION: For marinade, chop ginger and hot
peppers and combine in a glass dish with soy sauce, sherry and oil.
Cut chicken into 1-inch cubes and put in marinade. Cover with plastic
wrap and chill at least 4 hours. Trim beans and cut into 1-1/2-inch
lengths. Cut squash and carrot into 1/8-inch diagonal slices. Seed
yellow pepper and slice into thin strips. Seed and chop hot peppers.
COOKING: Heat wok over high heat with the 1 tablespoon oil. While
heating, remove chicken cubes from marinade. Strain marinade and
reserve liquid. Add chicken to wok. Stir fry over medium high heat
until chicken is almost done about 3 minutes. Remove from work and
set aside. Add beans, sliced carrot, and marinade to wok. Cook about
2 minutes, stirring, and then add squash and peppers. Continue
cooking 2 minutes more. Turn off heat. Return chicken to wok and
toss. Chop and add basil and season with chili oil if desired.
Source: Magazine clipping. Converted by MMCONV vers. 1.00
Recipe By :
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22
~0800
[Home] Thai Bbq Chicken Appetizer [Home]
Title: Thai Bbq Chicken Appetizer
Yield: 1 Serving
Ingredients
3 Lb Chicken Wings
1/4 C Garlic; Chopped
1 Tbsp Cilantro; Chopped
1 Tsp Tumeric; Ground
1 1/2 Tsp Chiles; Dried and ground
1 Tbsp Sugar
1/4 Tsp Salt
3 Tbsp Nouc Mam
1/2 C Coconut Milk
Instructions
Process all marinade ingredients in a blender until smooth. Marinate
chicken, refrigerated, overnight. Grill over hot coals until done,
brushing frequently with coconut milk. Serve garnished with cilantro
sprigs, accompanied by steamed rice and bowls of dipping sauce.
- - - - - - - - - - - - - - - - - -
Contributor: arielle@taronga.com (Stephanie da Silva)
Preparation Time: 0:00
[Home] Thai Bbq Chicken Appetizers [Home]
Title: Thai Bbq Chicken Appetizers
Yield: 1 Servings
Ingredients
3 lb chicken wing drummettes
----------------------------MARINADE----------------------------------
1/4 c coarsely chopped garlic -
-(cayenne; or
Instructions
equivalent)
1 bn Cilantro 1 tb Sugar
- chop roots & lower stems, 1/4 ts Salt
- reserve leaves for garnish 3 tb Thai fish sauce
1 ts Ground turmeric -- (filipino or
1 ts Curry powder -- vietnamese is ok,
too)
1 1/2 ts Ground dried chilis
[Home] Thai Bbq Chicken [Home]
Title: Thai Bbq Chicken
Yield: 4 Servings
Ingredients
2 lb Chicken breasts and thighs,
-on the
=== MARINADE ===
2 Fresh lemon grass stalks
2 tb Chopped fresh ginger
2 tb Chopped cilantro
1 1/2 c Light soy sauce
1 tb Sugar
1 ts Freshly-ground black pepper
2 tb Red curry paste
=== SWEET AND SPICY SAUCE
-===
1 tb Finely-chopped chiles
1/2 c White vinegar
1 ts Salt
2 tb Sugar
1 ts Finely-chopped very fresh
-garlic
Instructions
Remove the grassy tops of the lemon grass, leaving stalks about 6 inches
long, and cut off any hard root section. Using the blunt edge of a large
knife or cleaver, bruise each stalk all over, then chop. Combine marinade
ingredients in blender, process until smooth and pour into a nonreactive
bowl. Add chicken, turning to coat all over. Cover and refrigerate at
least 4 hours or overnight.
Meanwhile, combine the sauce ingredients in a small saucepan and bring to a
boil while stirring. Reduce heat and simmer 2 to 3 minutes, or until
thickened slightly, then remove from heat.
Prepare grill or preheat broiler. Remove chicken from marinade, and grill
or broil breasts and thighs until golden brown on all sides over high heat,
starting chicken skin-side down first. Then move chicken to a medium-hot
part of the grill or broiler until cooked through, 20 to 30 minutes total.
Serve with the Sweet and Spicy Sauce.
This recipe yields 4 to 6 servings.
Recipe Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # WT-1A46 broadcast 12-16-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-10-1998
- - - - - - - - - - - - - - - - - -
Contributor: Susan Feniger and Mary Sue Milliken
Preparation Time: 0:00
[Home] Thai Beef & Chiles With Orange [Home]
Title: Thai Beef & Chiles With Orange
Yield: 4 Servings
Ingredients
1/2 c minced onion
1 tb minced garlic
1 ts safflower oil
1 lb extra lean ground beef
3 tb thai fish sauce
2 serrano or jalapeno chiles
1 seeded and minced
1/4 c thai palm sugar
1/4 c chopped cilantro
1/4 ts cumin
1/3 c finely chopped raw peanuts
1/2 c oranges -- peeled and
1 chopped
8 lg lettuce leaves
Instructions
1. In a wok or large skillet over medium-high heat, saute onion and
garlic in oil until soft (about 5 minutes). Add beef and continue
cooking for 2 minutes.
2. In a small bowl mix together fish sauce, chiles, and palm sugar
until smooth. Pour into wok and cook until liquid evaporates (5 to 7
minutes). Stir in cilantro, cumin, and peanuts. Cook 2 more minutes.
3. Remove from heat and stir in oranges. Place a generous helping of
beef mixture on each lettuce leaf, roll lightly, and serve
immediately.
Recipe By : the California Culinary Academy
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22
~0800
[Home] Thai Beef & Noodle Stir Fry [Home]
Title: Thai Beef & Noodle Stir Fry
Yield: 4 Servings
Ingredients
1/3 c fish sauce
1/3 c fresh lime juice
8 cl garlic; minced
1 c fresh basil; chopped
1 ts galangal
1 ground red pepper; to taste
1 lb lean ground beef
1 pk japanese noodles
1/2 lb fresh green beans
1 sm onion; quartered and sliced
Instructions
Put a large pot of water on to boil for the noodles. Brown the ground
beef
in a wok and strain off the fat. Turn off the heat for now. When the
water
boils, add the noodles. Return the beef in the wok to high heat. Add the
garlic and toss continuously until the garlic becomes translucent (about 2
minutes). Add all the remaining ingredients except the basil, and
continue
tossing as the mixture cooks. When the noodles are done, dump them into a
colander to drain. Add the basil to the meat mixture, toss a few times,
and
then add the noodles. Toss thoroughly and serve.
- - - - - - - - - - - - - - - - - - -
Per serving: 373 Calories (kcal); 27g Total Fat; (64% calories from fat);
21g Protein; 12g Carbohydrate; 88mg Cholesterol; 81mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2
Fat; 1/2 Other Carbohydrates
NOTES : Galangal is like ginger, you can get it cheap (ground, very
flavorful) in Asian groceries. Or use ginger. The fresh basil is
very
important.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Contributor: Lisa Costich (Naughyde@aol.com)
Preparation Time: 0:30
[Home] Thai Beef And Chiles With Orange [Home]
Title: Thai Beef And Chiles With Orange
Yield: 4 Servings
Ingredients
1/2 c minced onion
1 tb minced garlic
1 ts safflower oil
1 lb extra lean ground beef
3 tb thai fish sauce
2 serrano or jalapeno chiles
1 seeded and minced
1/4 c thai palm sugar
1/4 c chopped cilantro
1/4 ts cumin
1/3 c finely chopped raw peanuts
1/2 c oranges -- peeled and
1 chopped
8 lg lettuce leaves
Instructions
1. In a wok or large skillet over medium-high heat, saute onion and garlic
in oil until soft (about 5 minutes). Add beef and continue cooking for 2
minutes.
2. In a small bowl mix together fish sauce, chiles, and palm sugar until
smooth. Pour into wok and cook until liquid evaporates (5 to 7 minutes).
Stir in cilantro, cumin, and peanuts. Cook 2 more minutes.
3. Remove from heat and stir in oranges. Place a generous helping of beef
mixture on each lettuce leaf, roll lightly, and serve immediately.
Recipe By : the California Culinary Academy
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800
Title: Thai Beef Grill
Yield: 4 Servings
Ingredients
2 beef top loin steaks
-(boneless), or
1 beef top sirloin steak
-(boneless),; cut 1 thick
3 tb light teriyaki sauce
1 lg sweet onion* sliced 1/2
-thick
--------------------------PEANUT SAUCE--------------------------------
2 tb light teriyaki sauce
2 tb creamy peanut butter
1/8 ts crushed red pepper
Instructions
*(such as Vidalia, Walla Walla, Texas Sweet or Maui),
1. Brush 3 tablespoons teriyaki sauce evenly over both sides of beef
steaks and onion slices. Place steaks and onion on grid over medium,
ash-covered coals. Grill top loin steaks, uncovered. 15 to 18 minutes
(top sirloin steak 17 to 21 minutes) until steaks are medium rare to
medium doneness and onion is tender, turning occasionally.
2. Meanwhile in small bowl, using a fork, gradually stir 2 tablespoons
teriyaki sauce and 2 tablespoons water into peanut butter and red
pepper, mixing until smooth.
3. Trim fat from steaks. Carve steaks crosswise into thich slices;
serve with onion and sauce.
Cooks tip: To check the temperature of the coals, cautiously hold
your hand palm side down at cooking height (just above the grid).
Count the number of seconds you can hold your hand in that position
before the heat is uncomfortable and you have to pull it away; 4
seconds for medium coals.
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
[Home] Thai Beef On Orange Slices [Home]
Title: Thai Beef On Orange Slices
Yield: 4 Servings
Ingredients
4 lg navel oranges
1/2 sm onion; minced
3 cl garlic; minced
1 tb water
1/2 ts oil
8 oz extra-lean ground round beef
1 sm jalapeno pepper; seeded and
-minced - (wear
1 gloves, when handling)
2 tb packed brown sugar
1 tb low-sodium soy sauce
1/2 ts cider vinegar
2 tb minced fresh cilantro
Instructions
Peel the oranges. Cut each crosswise into 4 thick slices. Arrange on a
platter.
In a 10" no-stick skillet, combine the onions, garlic, water, and oil.
Cook, stirring frequently, over medium-high heat for 3 minutes, or until
the onions are soft but not browned. Add the beef. Cook and stir for 5
minutes, or until the beef is no longer pink. Add the peppers, brown
sugar, soy sauce, and vinegar. Cook, stirring frequently, for 3 minutes,
or until the liquid evaporates. Add the cilantro. Stir well to combine.
Top each orange slice with the beef mixture.
Makes 16 servings (appetizer) or 4 servings (light dinner)
To freeze, pack the cooled cooked beef in 3 freezer-quality plastic
container. Freeze for up to 3 months. To use, thaw overnight in the
refrigerator.
To serve: Microwave on high power for 5 minutes, or until hot.
From SuzyWert@aol.com
- - - - - - - - - - - - - - - - - - -
Per serving: 733 Calories (kcal); 23g Total Fat; (28% calories from fat);
102g Protein; 26g Carbohydrate; 263mg Cholesterol; 414mg Sodium
Food Exchanges: 0 Grain(Starch); 14 Lean Meat; 1/2 Vegetable; 1 Fruit; 0
Fat; 1/2 Other Carbohydrates
NOTES : This traditional Thai snack-spicy ground beef served on orange
slices makes an unusual and refreshing appetizer. For authentic
flavor, substitute Thai fish sauce for the soy sauce. In Asian
stores or most supermarkets, fish sauce costs less than $1 per
16-ounce bottle.
Here are 5 more recipes from the Prevention Freezer Cookbook. It
is a great cookbook for cooking in bulk and freezing meals for
lazy and busy cooks. Most of the freezer cookbooks rely on canned
soup for the sauce -- and ground beef for everything else. I am
sick of seeing umpteen versions of barfaroni, and this cookbook
has a lot of other, less familiar, food choices in addition to
having lower fat.
Nutr. Assoc. : 0 0 0 0 0 4786 0 0 0 0 0 0 0
Contributor: Prevention's Freezer Cookbook - For the Freezer
Preparation Time: 0:00
Title: Thai Beef Salad
Yield: 4 Servings
Ingredients
4 120 g slices beef fillet
----------------------------MARINADE----------------------------------
100 ml white vinegar
45 g sugar
2 cloves garlic, chopped
-finely
3 ts nam pla (thai fish sauce)
120 g chinese cillie paste (tau
-pan)
----------------------------DRESSING----------------------------------
1 c fresh lime juice
1/2 c nam pla
2 ts light soy sauce
60 g fresh coriander, chopped
-finely
60 g shallots, chopped finely
1 clove garlic, chopped finely
1 green chilli, deseeded and
-chopped; fine
----------------------------TO SERVE----------------------------------
2 sm heads cos lettuce
1 lg cucumber
250 g white cabbage, shredded
-coarsely
1 sm ripe pawpaw, peeled & sliced
- into 5; cm long sticks
1 fresh coriander leaves
Instructions
To cook the beef: grill the beef until med rare and set aside.
To make the marinade and marinate the cooked beef: mix the vinegar,
sugar, galic, Nam Pla, and chillie paste together. Slice the meat
thinly pour over the marinade and marinate for 15 mins.
To make the dressing: combine all the dressing ingredients and set
aside.
To serve: arrange the lettuce leaves on each plate. Trim the ends
from the cucumber and cut in half crosswise. Slice lengwise into thin
strips. Place a small amount of cabbage on the cucumber strips, and
roll up. Repeat with the pawpaw, rolling the pawpaw sticks in
cucumber strips. Place the clicd marinated beef on top of the
lettuce. Surround each serve with 3 cabbage and pawpaw rolls. Spoon
the dressing over the beef, lettuce and the rolls. Top the beef with
a generous serving of the coridander leaves. By Grand Hyatt Erawan
Bankok
From: Australian Vogue Wine and Food Cookbook 94/95 Typed by Joell
Abbott 8/94.
[Home] Thai Beef Skewers [Home]
Title: Thai Beef Skewers
Yield: 30
Ingredients
1 lb flank; round or sirloin
1 ; steak
3 tb chopped fresh coriander or
-parsley
2 tb dry sherry or lime juice
1 tb wine vinegar
1 tb fish sauce or hoisin sauce
1 tb dark sesame oil
1 tb liquid honey
1 tb soy sauce
1 tb minced gingerroot
1 lg clove garlic; minced
1 pn hot pepper flakes
Instructions
Trim fat from beef; slice beef across the grain into 1/4 inch thick strips.
In bowl, combine coriander, sherry, vinegar, fish sauce, sesame oil, honey,
soy sauce, gingerroot, garlic and hot pepper flakes. Add beef, stirring to
coat. Cover and marinate in refrigerator for at least 2 hours or up to 8
hours.
Soak wooden skewers in water for about 15 minutes to prevent scorching.
Thread
marinated beef strips onto skewers. Broil for 3 to 5 minutes or until
browned.
Makes 30 hors d'oeuvres. Typed in MMFormat by cjhartlin@email.msn.com
Source:
The Canadian Living Christmas Book.
Converted by MC_Buster.
Per serving: 5 Calories (kcal); trace Total Fat; (87% calories from fat);
trace Protein; trace Carbohydrate; 0mg Cholesterol; 34mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Beef Strips [Home]
Title: Thai Beef Strips
Yield: 1 Servings
Ingredients
------------------------THAI BEEF STRIPS------------------------------
1/2 c soy sauce
1/4 c sugar
6 ea cloves garlic, finely
-chopped
2 tb sesame seeds, toasted
1/4 c thinly sliced green onions
1/4 c fresh coriander leaves,
-finely chop; ped
1 tb fresh ginger, minced
2 lb boneless lean beef, thinly
-sliced
--------------------------DIPPING SAUCE-------------------------------
1/3 c sugar
2 tb cornstarch
1/3 c soy sauce
3 tb vinegar
3/4 ts crushed dried red pepper
Instructions
Combine first seven ingredients to make a marinade. Then add beef
strips, cover, and let stand in refrigerator at least 2 hours before
grilling. This marinade can be made ahead of time and stored in
refrigerator.
To make the dipping sauce, combine sugar and cornstarch in a
saucepan. add the soy sauce, vinegar, and crushed red pepper. Stir
all ingredients over low heat. continue stirring and increase heat
slightly until mixture begins to bubble and thicken. Place in a
shallow bowl and set aside.
Grill beef strips on a barbeque, taking care not to overcook. On a
mesquite grill this should take only about 1/2 minute per side of
each strip. Serve with sauce.
Source: Mesquite Cookery by John 'Boog' Powell.
[Home] Thai Black Bean Salad [Home]
Title: Thai Black Bean Salad
Yield: 1 Serving
Ingredients
3 c black beans; drained
3 c yellow corn; cooked
1/2 green bell pepper; chopped
1/2 red bell pepper; chopped
1/2 sweet onions; chopped
1 garlic to taste (i used 1
-large clo
1 finely chopped)
1 ginger (i used about 1 tsp
-finely c; and would reduce
1 amt next time)
1/4 c chopped fresh cilantro
1 dressing:
1/4 c rice vinegar
1/4 c lime juice
1/4 c sesame oil
1 hot sauce; to taste
Instructions
I used about 1/3 cup lime juice, 1/4 cup + a dash of rice vinegar, and
about 1/8
cup sesame oil. i would experiment here. then add hot sauce to taste. i
only
added about 3/4 tsp, but i was using a very pungent szechuan sauce, and
was
trying to please a mixed group.
toss together, and chill for several hours. it's easy, very pretty, and
quite
different. i'm eating some today for lunch warm over rice.
hope this helps.
- - - - - - - - - - - - - - - - - - -
Per serving: 2946 Calories (kcal); 69g Total Fat; (20% calories from fat);
143g Protein; 473g Carbohydrate; 0mg Cholesterol; 106mg Sodium
Food Exchanges: 29 1/2 Grain(Starch); 7 Lean Meat; 2 Vegetable; 1/2 Fruit;
11 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Kathie Shinholser
Preparation Time: 0:00
[Home] Thai Black Sticky Rice With Mango [Home]
Title: Thai Black Sticky Rice With Mango
Yield: 1
Ingredients
1 1/2 c black glutinous rice
3 c coconut milk
2/3 c palm sugar
1/4 ts salt
2 lg firm mango; diced
1 100 milliliter thick fresh
-cream
Instructions
Place the rice in a large bowl and cover with water. Allow to soak
overnight.
Drain the rice and add to rapidly boiling water. Simmer for 15 minutes
until
just tender.
Combine rice, coconut milk and palm sugar in a clean saucepan and simmer
for
15 minutes, stirring frequently. When thickened, serve with diced mango and
perhaps a little fresh cream.
Converted by MC_Buster.
Per serving: 1656 Calories (kcal); 172g Total Fat; (87% calories from fat);
16g Protein; 40g Carbohydrate; 0mg Cholesterol; 641mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 34 1/2
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Broccoli And Tofu [Home]
Title: Thai Broccoli And Tofu
Yield: 4 Servings
Ingredients
2 lg crowns broccoli
cut into bite-size florets
1 lb firm or extra-firm tofu
well-drained and cut into
-thin stri
3/4 c spicy Thai peanut sauce
preferably reduced-fat
Salt to taste
Instructions
4 SERVINGS DAIRY-FREE
Serve with long noodles (such as udon, soba or linguine) seasoned with
sesame oil, soy sauce and red bell pepper strips.
Steam broccoli florets in a stir-fry pan or wok with about 1/2 inch of
water, covered, until tender-crisp, about 3 minutes.
Gently stir in tofu and peanut sauce. Cook, stirring often, over medium
heat until heated through. Season with salt and serve right away.
PER SERVING: 198 CAL.; 16G PROT.; 8G TOTAL FAT (1G SAT. FAT); 13G CARB.; O
CHOL.; 952MG SOD.; 2G FIBER
- - - - - - - - - - - - - - - - - -
Contributor: Vegetarian Times Magazine, February 1999, page 38
Preparation Time: 0:00
[Home] Thai Bu Pad Hom Yai (Crab & Onion) [Home]
Title: [Thai] Bu Pad Hom Yai (Crab & Onion)
Yield: 5 Servings
Ingredients
1 c Crabmeat (a large crab,
- broken up; or "loose"
-crabmeat)
2 [duck] eggs
1/2 c Hom yai (white onion),
-diced
1/2 c Khuen chai (Chinese celery)
1/2 c Ton hom (spring onion),
-sliced thi
2 tb Kratiem (garlic), chopped
1 ts Nam pla (fish sauce)
Instructions
This is a simple stir fry, that shows that not all Thai dishes are laden
with spices and chili!
In Thailand we buy a large crab and a bag of "baby" crabs - about an inch
across), still alive, and take them home to make this dish. Since baby
crabs are not common in western supermarkets, and most people have an
aversion to killing them by dropping them into a hot wok, this version of
the recipe may be preferred.
Western celery can be used if Chinese celery (celeriac) is unavailable.
Method:
Whisk the eggs with the fish sauce.
Place a wok or skillet over medium low heat and saute the onion and garlic
in a little oil until golden and translucent. Add the crabmeat, and stir
fry until nearly cooked through.
Drizzle in the eggs, using the spatula in a brisk chopping motion to break
up the cooked eggs into filaments, then add the remaining ingredients.
Alternatively cook the eggs to form a thin omelette, and then roll it up
and slice it, adding the slices of egg to the cooking crabmeat when nearly
cooked.
Serving & Storage:
This is a "one plate" dish served on its own as a light breakfast, or
luncheon dish, or with other items as part of a Thai dinner. Colonel Ian F.
Khuntilanont-Philpott
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 0 Calories; 0g Fat (0% calories from
fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
_____
Preparation Time: 0:00
[Home] Thai Burgers With Mint Cucumber Relish [Home]
Title: Thai Burgers With Mint Cucumber Relish
Yield: 4 Servings
Ingredients
----------------------------BURGERS-----------------------------------
1 lb lean ground beef
1 tb lemon grass, finely chopped
1/4 c fresh chopped cilantro
2 ts thai fish sauce or soy sauce
1 ts brown sugar
1/2 ts grated lime peel
1/2 ts hot oriental chili paste
1/2 ts salt
1/2 c fresh breadcrumbs
-----------------------------RELISH-----------------------------------
1/2 english cucumber (or
-regular), chop; ped
1/4 c chopped fresh mint
1 tb thai fish sauce or soy sauce
1 tb rice vinegar
1 tb sugar (use much less, use
-none actu; ally)
Instructions
Combine burger stuff, shape into 4-6 burgers. Drain chopped cucumber;
mix in remaining ingredients; reserve.
Just before serving, heat grill and brush with oil. Cook burgers and 4
minutes per side, turning once.
Makes 4-6 servings.
(If lemon grass is very dry, soak 20 minutes before using. If you
cannot find lemon grass, use 1 tsp. grated lemon peel.)
[Home] Thai Carrot Soup [Home]
Title: Thai Carrot Soup
Yield: 6 Servings
Ingredients
1 Tablespoon Oil
1 Whole Onions,Spanish; Thinly
- sliced
2 Whole Garlic,Clove,Raw;
-Minced
1 Ginger root cube (1")
1 3/4 Pounds Carrots,Peeled;
-Thinly sliced
4 Cups Chicken
-Broth,Canned,Prepared
1/4 Cup Cilantro,Fresh,Chopped
Pepper,Red,Crushed
Instructions
Heat oil in 3-quart saucepan over medium-high heat. Add onion, garlic,
ginger, and carrots. Cook, stirring frequently, until hot and fragrant --
about 4 minutes. Add 3 cups stock. Simmer, covered, until carrots are
tender -- about 25 minutes.
Drain liquid from solids. Reserve liquid. Puree solids with cilantro in
blender or processor until smooth. Add as much liquid as container can
hold. Puree untel even smoother. Transfer to 3-quart bowl. Add
remaining liquid, if any, and remainin 1 cup of stock. Season to taste
with salt and crushed red pepper. Serve chilled or hot.
NOTE: can be made 2 days ahead and refrigerated, or frozen up to 3
months. Adjust seasonings to taste before serving.
Each serving contains about:
115 calories, 614 mg sodium, 1 mg cholesterol, 4 g fat, 17 g
carbohydrates, 5 g protein, 1.55 g fiber.
- - - - - - - - - - - - - - - - - -
Contributor: Los Angeles Times
Preparation Time: 0:00
[Home] Thai Chicken & Coconut Soup Vmxv03A [Home]
Title: Thai Chicken & Coconut Soup Vmxv03A
Yield: 2 Servings
Ingredients
2 c condensed chicken broth -
-(low-salt; )
14 oz unsweetend coconut milk
1/2 c fresh lemongrass - (sliced
-1/4 thic; k)
1 lg chicken breast half with
-skin and; ribs
1 tb (or more) lime juice
1/2 jalapeno chili; minced
1 fresh cilantro - finely
-chopped
Instructions
Bring first 3 ingredients to boil in heavy medium saucepan. Reduce
heat, add chicken and simmer until almost cooked through, turning
occasionally, about 12 minutes. Transfer chicken to plate; cool.
Remove chickenskin and bones. Cut meat into 1/2 inch pieces.
Strain soup through sieve into small saucepan. Add 1 T lime juice
and jalapeno to soup and simmer until reduced to 2 cups, about 20
minutes. Add chicken and simmer just to heat through. Taste, adding
more lime juice if desired. Ladle soup into bowls. Sprinkle with
fresh cilantro.
From Bon Appetit, June, 1992. MM format by Mike Kean
[Home] Thai Chicken & Coconut Soup [Home]
Title: Thai Chicken & Coconut Soup
Yield: 4 Servings
Ingredients
2 st lemongrass
6 sl fresh ginger; coin size
2 cl garlic
2 hot chili peppers
2 cn chicken broth; low salt
1/2 lb boneless skinless chicken
-breast ha
1/2 c coconut milk; ****
3 tb cornstarch
3 tb lime juice
2 ts fish sauce
2 scallion; sliced
1/4 c cilantro
Instructions
****note about coconut milk - just use 1-2 tablespoons. Freeze the rest.
Trim lemongrass stalks of root ends, outer leaves and grassy tops. Cut
into 2" lengths. Crush lemongrass, ginger and garlic. Cut stems off
chiles, cut in half lengthwise. Place all above in pot and add chicken
broth, bring to a simmer.
Add chicken breasts to broth, simmer until just cooked, 5-8 minute. Remove
chicken and thinly slice.
Boil broth 5 more minutes, strain into a saucepan, squeezing solids to get
all juices. ***note - I wouldn't bother straining, just don't eat the
lemongrass or ginger. Add coconut milk and heat.
In small bowl, mix cornstarch, lime juice and fish sauce. ***note - I like
more fish sauce, about equal to lime juice. Add to soup and stir until
simmering and slightly thickened, 2-3 minutes. Add chicken to soup.
Serve garnished with lime slice, scallions and cilantro.
>From: Erica
- - - - - - - - - - - - - - - - - - -
Per serving: 226 Calories (kcal); 9g Total Fat; (36% calories from fat);
18g Protein; 19g Carbohydrate; 33mg Cholesterol; 435mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Eating Well magazine
Preparation Time: 0:00
[Home] Thai Chicken & Noodle Soup [Home]
Title: Thai Chicken & Noodle Soup
Yield: 6 Servings
Ingredients
1 lb chicken breast fillets
2 cloves garlic, crushed
3 ts ground cumin
1/2 ts tumeric
6 c water
2 ts chicken stock powder
1 tb sugar
1/2 ts shrimp paste
3 ts sambal oelek
1 piece dried galangal
1 3/4 oz rice vermicelli
1 c bean sprouts
3 lettuce leaves, shredded
2 tb chopped fresh coriander
Instructions
* Soup can be prepared a day ahead.
* Storage: Covered, in Fridge.
* Not suitable for freezing.
* Microwave: Suitable.
Method : Cut chicken into 2 cm slices. Combine garlic, cumin and
tumeric in pan, stir over heat for about 1 minute or until fragrant.
Add chicken, water, stock powder, sugar, paste, sambal oelek and
galangal to pan, stir util combined. Bring to boil, simmer,
uncovered, for 10 minutes. Add vermicelli to pan, simmer for 10
minutes. Just before serving, stir in bean sprouts, lettuce and
coriander.
Title: Thai Chicken 2
Yield: 1 Serving
Ingredients
1 Chicken, med.; cut up
3/4 Cup Peanut butter; chunky
1/2 Teaspoon Sesame Oil
1 Teaspoon Ginger, minced;
-fresh
1/8 Cup Water; warm
1 1/2 Teaspoons Chili paste
1 Teaspoon Honey
3 Scallions; chopped
1/8 Cup Soy oil
Instructions
Mix all ingredients except chicken to make sauce. Alternate adding soy oil
and water to finish. Brown chicken 10 minutes each side at 400 degrees.
Coat with sauce and make at 350 degrees for 20 minutes.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 1198 Calories; 99g Fat (69% calories
from fat); 49g Protein; 50g Carbohydrate; 0mg Cholesterol; 935mg Sodium
Preparation Time: 0:00
[Home] Thai Chicken And Coconut Milk Soup (Tom Ka Gai Or Kai Tom) [Home]
Title: Thai Chicken And Coconut Milk Soup (Tom Ka Gai Or Kai Tom)
Yield: 1 Serving
Ingredients
1 Can 12-Oz Coconut Milk
1/4 Lb Chicken Breast; Cut into
-small cubes
Juice And Grated Peel Of 1
-Lime
1 Ea 4-In Piece Of Lemon
-Grass; Very thin slices
4 Slices Galanga
Chiles
Cilantro
Instructions
Pour the lime juice on the chicken and let stand while you prepare the
rest of the soup. In a medium saucepan, place the coconut milk, lemon
grass, grated lime peel, galanga or ginger, and (optionally) chiles.
(The optional part is that if you don't want the whole dish to taste
spicy, add the chiles later; the earlier you add them, the hotter the
resulting dish.) Bring the coconut milk to a simmer.
When the soup is simmering, add the lime-soaked chicken pieces and stir
to distribute them. Reduce the heat so the soup stays just below a boil
and cook for 12 to 15 minutes, or till the chicken pieces are finished
cooking. Remove from heat and serve immediately with fresh cilantro
leaves for garnish.
Now, the *best* way I ever had this soup was with pieces of fresh
grouper instead of chicken. I also added slices of kumquats instead of
the ginger, and used the sweet Fresno chiles instead of Thai birds. We
also served it over Vietnamese rice noodles. Was it southeast Asian or
Caribbean? Who cares, it was wonderful. If you can't find grouper,
it'd be good with any tender, delicate white fish -- sole, maybe, or a
very fresh sea bass, or maybe little chunks of monkfish. I believe I've
had this with shrimp as well. (Grouper, BTW, is a type of fish common
in the Caribbean and, if I recall, in other warm-water parts of the
world; the flesh is very white, very tender, and quite delicately
flavored. I've seen it in one Asian grocery store in the Bay Area, as
well as in the Bahamas, so I'd guess that Gulf Coast netters should be
able to find it readily.)
- - - - - - - - - - - - - - - - - -
NOTES : 1. Galanga is similar to ginger, an edible rhizome available in
most Asian groceries. If not available fresh, you can usually
find it frozen. (Well, this is the SF Bay Area; if you can't find
it at Tin Tin or the New Castro Market, you have to have friends
smuggle it in from Bangkok for you... Other parts of the country
may vary.)
2. Chile peppers add a lot to the dish; I've had it so hot that I
could barely eat it, and I've had it completely smooth, sweet and
mild. I like it in the middle.
3. Lemon grass adds a lot to the flavor and aroma, but as near as
I can tell it isn't edible unless you puree it. (If there's
sufficient demand, I'll print my recipe for Vietnamese turkey
fajitas.) I just eat around the slices of lemon grass and ginger.
Contributor: megatest!sfisher@uu2.psi.com (Scott Fisher)
Preparation Time: 0:00
[Home] Thai Chicken And Coconut Soup [Home]
Title: Thai Chicken And Coconut Soup
Yield: 4
Ingredients
1 lb boneless; skinless chicken
1 ; breasts (about 3),
1 ; cut into 2
1 ; 1/2-by-1/4-inch
1 ; strips
3 tb asian fish sauce; (nam pla
-or nuoc
1 ; mam)
1 1/2 tb lime juice
1 qt plus 3/4 cup canned
-low-sodium chic; ken
1 ; broth or homemade stock
3 stalks lemongrass; bottom
-third only,
1 ; peeled, smashed,
1 ; and cut into 2-inch
1 ; pieces, or three
1 ; 3-inch-by-1/4-inch
1 ; strips lemon zest
1 piece peeled fresh ginger;
-cut into thirds
1 ; (1-inch)
1/2 c long-grain rice
1 3/4 c unsweetened coconut milk;
-(15-ounce can)
2 fresh red chiles or jalapeno
- pepper; s, seeds and ribs
1 ; removed, cut
1 ; crosswise into thin
1 ; slices
3 tb chopped cilantro
Instructions
1. In a medium glass dish or stainless-steel pan, combine the chicken
strips
with the fish sauce and lime juice. Set aside.
2. In a large saucepan, bring the broth, lemongrass, and ginger to a
simmer.
Add the rice; simmer until the rice is almost done, about 15 minutes.
3. Add the coconut milk and bring back to a simmer. Stir in the chicken and
marinade and cook until the chicken is just done, about 2 minutes. Stir in
the
chiles and cilantro.
--Quick From Scratch Herbs & Spices
NOTES: Asian fish sauce is available at Asian markets and many supermarkets
Posted to FOODWINE Digest TX Feb 99
Per serving: 86 Calories (kcal); trace Total Fat; (1% calories from fat);
2g Protein; 19g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Chicken And Crispy Noodles [Home]
Title: Thai Chicken And Crispy Noodles
Yield: 4 Servings
Ingredients
4 Medium Boneless Skinless
-Chicken Breast Ha
8 Ounces Fresh Or Frozen
-Peeled And Deveined
6 Dried Mushrooms
2 Dried Wood Ears; (optional)
2 Tablespoons Rice Vinegar
1 Tablespoon Sugar
1 Tablespoon Fish Sauce
2 Teaspoons Soy Sauce
1/4 Teaspoon Crushed Red Pepper
1 Tablespoon Cooking Oil
1 Medium Onion; chopped
Fried Rice Sticks
1 Tablespoon Snipped Cilantro
-Or Parsley
Instructions
Rinse chicken and pat dry. Cut into thin bite-size pieces. Set aside.
Thaw shrimp, if frozen. Halve shrimp lengthwise and set aside.
In a mixing bowl soak the mushrooms and, if desired, wood ears for 30
minutes in enough warm water to cover. Rinse well and squeeze to drain
thoroughly. Slice thinly, discarding stems. Set aside.
In a small bowl stir together the rice vinegar or white vinegar, sugar,
fish sauce, soy sauce, and red pepper, stirring to dissolve sugar. Set
aside.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary
during cooking). Preheat over medium-high heat. Stir-fry the onion in hot
oil for 1 minute. Add the chicken. Stir-fry for 2-3 minutes or till no
pink remains. Remove the chicken and onion from wok. Add the shrimp to
the wok. Stir-fry for 2-3 minutes or till shrimp turn pink. Stir in the
mushrooms, wood ears (if desired), chicken-onion mixture, and vinegar
mixture. Cook and stir about 1 minute or till heated through. Stir in
half of the fried rice sticks. Sprinkle with cilantro or parsley. Serve
immediately over remaining fried rice sticks. Makes 4 servings.
- - - - - - - - - - - - - - - - - - -
Contributor: Better Homes & Gardens Wok Cuisine
Preparation Time: 0:00
[Home] Thai Chicken And Vegetables (Evil Jungle Princess) [Home]
Title: Thai Chicken And Vegetables (Evil Jungle Princess)
Yield: 2 Servings
Ingredients
2 tb yogurt cheese; (strained
-yogurt)
2 tb evaporated skim milk
1/4 c low-sodium chicken broth
1/4 ts coconut extract
1/2 ts cornstarch
1/2 ts chili powder
1 ts peanut oil
2 cl garlic; peeled and chopped
2 tb lemon grass; finely chopped
2 kaffir lime leaves; soften
-in warm water fin
8 oz skinless boneless chicken
-breast; sliced 2 x 1/4 inc
1 ts sugar
7 fresh mint leaves
1 tb fish sauce
1/2 ts cayenne; or to taste
1 tb lime juice; freshly squeezed
- or to
2 c chinese cabbage; thinly
-sliced
2 c red cabbage; thinly sliced
1 2/3 c enoki mushrooms
Instructions
Combine the yogurt, milk, chicken stock, coconut extract, cornstarch, and
chili powder in a small bowl. Stir until smooth with a wire whisk and set
aside.
Heat the oil in a large skillet and cook the garlic, about 1 minutes.
Remove and discard the garlic.Add the lemon grass,lime leaves, chicken,
and stir-fry until the chicken turns white and loses its raw look. Ad the
yogurt mixture and stir-fry until the chicken turns completely white and
the sauce has cooked down into a coating, not floating cream.
Stir in the sugar, mint leaves, and fish sauce. Add the cayenne. Pour in
the lime juice, to taste. Remove from heat and keep warm.
Cook the cabbage slices and mushrooms in a hot skillet with just enough
stock or water to create a little stream. Toss until heated through, about
2 minutes.
To serve: Lay the cabbage on warm dinner plates and spoon the sauced
chicken on top. Serve with a small bowl of steaming short-grain white rice
on the side.
Per serving: 273 Calories; 6g Fat (19% calories from fat); 35g Protein;
23g
Carbohydrate; 68mg Cholesterol; 155mg Sodium
Food Exchanges: 4 Lean Meat; 2 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat;
1/2
Other Carbohydrates
>From Ellen C.
- - - - - - - - - - - - - - - - - - -
Per serving: 270 Calories (kcal); 6g Total Fat; (19% calories from fat);
35g Protein; 22g Carbohydrate; 68mg Cholesterol; 185mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 1/2
Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Graham Kerr's Best
Preparation Time: 0:00
[Home] Thai Chicken Coconut Soup 2 [Home]
Title: Thai Chicken Coconut Soup 2
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
Ingredients:
3-4 cans coconut milk (make sure it's the unsweetened kind) 3 tblsp
chopped scallions 1-3 tsp lemon grass cilantro (preferably fresh. I
sometimes leave this out. Niels says that's defeating the whole
point, but I think it still comes out great) tofu cubed into smallish
pieces. chicken also cubed to bite size. mushrooms 1 carrot grated
juice from loads of limes (8? i can never put in enough) serrano
chillies (or any other hot chili pepper, again preferably fresh, but
powdered will do) 1 tsp galanga powder Heat the coconut milk in a
pot. Add everything else. As the lemon grass is inedible, put it in a
tea ball and immerse the ball in the soup so you can retrieve it
later. Cook until the chicken is done and the soup is hot (30
minutes?). Taste to see if it needs more limes (it always does) or
more hot peppers (it's better to start mild and build up to the
desired level of spicyness).
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) Converted by MMCONV
vers. 1.40
[Home] Thai Chicken Coconut Soup [Home]
Title: Thai Chicken Coconut Soup
Yield: 0 Servings
Ingredients
3 1/2 cans coconut milk
3 ts chopped scallions
2 ts lemon grass
cilantro
tofu; cubed into smallish
chicken; also cubed to bite
mushrooms
1 carrot, grated
8 of limes
serrano chillies
1 ts galanga powder
Instructions
Heat the coconut milk in a pot. Add everything else. As the lemon grass is
inedible, put it in a tea ball and immerse the ball in the soup so you can
retrieve it later. Cook until the chicken is done and the soup is hot (30
minutes). Taste to see if it needs more limes (it always does) or more hot
peppers (it's better to start mild and build up to the desired level of
spiciness).
- - - - - - - - - - - - - - - - - -
Contributor: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Preparation Time: 0:00
[Home] Thai Chicken Curry [Home]
Title: Thai Chicken Curry
Yield: 4
Ingredients
3 tb oil
1 onion; chopped
2 cloves garlic; crushed
1 tb thai curry paste
1 400 ml can coconut milk
1 stalk fresh lemon grass;
-sliced
6 kaffir lime leaves
3 tb natural yogurt
3 tb double cream
2 tb mango chutney
1 tb plain flour
500 g chicken breast; cut into
-fine
1 ; strips (1lb)
Instructions
Heat 1 tablespoon of oil in a large saucepan, add the onion, garlic and
curry
paste. Cook for 2-3 minutes.
Add the coconut milk, stirring all the time, then the lemon grass, lime
leaves, yogurt, cream and chutney. Bring to the boil and simmer for 30
minutes.
Liquidise and sieve. Return the sauce to a clean pan.
Thicken the sauce by mixing the flour with 3 tablespoons cold water. Add to
the sauce whilst stirring, and return to the boil.
Heat the remaining oil in a large frying pan and fry the chicken pieces for
2-3 minutes.
Add the cooked chicken pieces to the sauce and heat gently. Serve with rice
or
noodles.
Converted by MC_Buster.
Per serving: 508 Calories (kcal); 44g Total Fat; (75% calories from fat);
24g Protein; 8g Carbohydrate; 64mg Cholesterol; 79mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 7
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Chicken Fettuccine Salad [Home]
Title: Thai Chicken Fettuccine Salad **
Yield: 4 Servings
Ingredients
-------------------------PATTI VDRJ67A-------------------------------
1 c Picante sauce
1/4 c Chunky peanut butter
2 tb Honey
2 tb Orange juice
1 ts Soy sauce
1/2 ts Ground ginger
6 oz Fettuccine; cook, drain; hot
2 tb Vegetable oil
3 boned and skinned chicken
-breast ha
Lettuce leaves (opt)
1/4 c Cilantro; coarse chopped
1/4 c Peanut halves
1/4 c Red pepper; thin strips
cut in halves
Instructions
Combine picante sauce, peanut butter, honey, orange juice, soy sauce and
ginger in a small saucepan. Cook and stir over low heat until blended and
smooth.
Reserve 1/4 cup of sauce mix. Place fettuccine in large bowl. Pour
remaining sauce over fettuccine; toss gently to coat. Cook chicken in oil
in skillet over medium-high heat until browned and cooked, about 5 minutes.
Add reserved 1/4 cup picante sauce mix; mix well. Arrange fettuccine over
lettuce lined platter.
Top with chicken mixture. Sprinkle cilantro, peanut halves and red pepper
strips over top. Refrigerate until cooled to room temperature. Serve with
additional picante sauce.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 350 Calories; 23g Fat (57% calories
from fat); 21g Protein; 18g Carbohydrate; 40mg Cholesterol; 333mg Sodium
Preparation Time: 0:00
[Home] Thai Chicken In Lemon Grass And Chile (Ga Xao Xa Ot) [Home]
Title: Thai Chicken In Lemon Grass And Chile (Ga Xao Xa Ot)
Yield: 4
Ingredients
3 lb chicken
4 cloves garlic
1 lg onion
3 tb vegetable oil
1 salt
2 tb lemon grass; minced
1 ts ground chilies
4 tb fish sauce; (nuoc nam)
1 tb granulated sugar
1 tb caramel sauce; (below)
1 c water
Instructions
Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice
finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2"
strips. Heat oil in large frying pan over medium heat. Add a pinch of salt,
garlic and onion. Fry over medium heat until onion becomes translucent. Add
lemon grass and chili. Fry 1 to
Per serving: 681 Calories (kcal); 51g Total Fat; (68% calories from fat);
43g Protein; 10g Carbohydrate; 226mg Cholesterol; 708mg Sodium
Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2
Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Chicken Meatballs With Grilled Vegetables- Pasta And Se [Home]
Title: Thai Chicken Meatballs With Grilled Vegetables, Pasta And Se
Yield: 4
Ingredients
---------------------------MEATBALLS1---------------------------------
1 1/2 lb chicken mince
1 red chilli pepper
1/2 ts ginger; chopped
2 cloves garlic; finely
-chopped
1/2 bn coriander; chopped
1 seasoning
--------------------MEATBALLS 2 QUICK METHOD-------------------------
1 1/2 lb chicken mince
4 ts thai seven spice
1/2 bn coriander; chopped
-----------------------GRILLED VEGETABLES-----------------------------
1 aubergine
2 md courgettes
2 yellow peppers
1 beef tomato
1 olive oil
12 tagliatelle nests
1 mixed lettuce of your choice
--------------------------SESAME SALSA--------------------------------
4 tb sesame oil
1 tb soy sauce
4 tomatoes; chopped and
-skinned
1 coriander; chopped
Instructions
Mix all the meatball ingredients together and form into little balls. Brush
with oil and cook in the oven or under the grill. Heat to a core
temperature
of 80C.
Chop the vegetables into neat shapes, coat with olive oil and grill. Boil
the
tagliatelle and drain. Toss in the olive oil.
To serve, arrange the grilled vegetables around the plate. Put the
tagliatelle
in the centre, topped with mixed lettuce. Put the meatballs on top of the
lettuce.
Drizzle all over with the sesame salsa and sprinkle with more coriander.
Converted by MC_Buster.
Per serving: 168 Calories (kcal); 14g Total Fat; (71% calories from fat);
2g Protein; 11g Carbohydrate; 0mg Cholesterol; 270mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Chicken Pasta With Peanut Sauce By Sharon [Home]
Title: Thai Chicken Pasta With Peanut Sauce By Sharon
Yield: 4 Servings
Ingredients
16 Oz Spaghetti Or Linguine;
-uncooked
2 Whole Chicken Breasts, Boned
1/4 Cup Olive Oil, Premium
1/4 Cup Thai Peanut Marinade,
-Prepared
1 Tablespoon Garlic; Minced
12 Green Onions, Whites Only;
-Sliced
1 Yellow Pepper, Small; Seeded
- And Sliced
1 Red Bell Pepper, Small;
-seeded and sliced
3/4 Cup Snow Pea Pods, Fresh;
-Snipped
1 Tb Dark sesame oil
1 Tb Minced garlic
1/3 Cup Creamy peanut butter
1 Tablespoon Garlic; Minced
1/3 Cup Reduced-sodium soy sauce
Cup Olive Oil, Premium
3 Tb Lime juice; Freshly
-Squeezed
1 Tb Brown Sugar
1 Tsp Dried Crushed Red Pepper
-
1 Tablespoon Chili Oil; Or
-More To Taste
2 Teaspoons Ginger; Minced
**Garnish**
1/2 Cucumber; Julienned
1 Cup Bamboo Shoots
1/3 Cup Cilantro; Coarsely
-Chopped
Instructions
Instructions
1. Cook spaghetti according to package directions, omitting salt and
fat; drain and keep warm.
2. Cut white portion of onions into 2-inch pieces; reserve green tops
for another use. Remove and discard seeds from bell pepper, and cut
peppers into thin strips. Snip ends from snap peas (snow peas).
3. Marinate chicken breasts in either a prepared Thai Peanut Marinade
or olive oil and brush on 1 tablespoon of garlic, freshly minced. Grill
chicken breasts, remove skin and cut into strips.
4. Pour oil into large skillet; place over medium heat until hot. Add
garlic and cook, stirring constantly, 1 minute. Add peanut butter,
stirring until smooth.
Stir in soy sauce and next 5 ingredients.
5. Add vegetables to skillet, and toss gently to coat; remove vegetables
from skillet with a slotted spoon.
6. Add spaghetti to sauce in skillet, tossing to coat; transfer to a
serving plate, and top with vegetables. Garnish with cilantro and bamboo
shoots. Serve immediately.
- - - - - - - - - - - - - - - - - -
Sharon in Los Angeles
Contributor: Sharon Klinger
Preparation Time: 0:00
[Home] Thai Chicken Pizza [Home]
Title: Thai Chicken Pizza
Yield: 2 Servings
Ingredients
1 spicy peanut sauce:
1/2 c peanut butter
1/2 c hoisin sauce
1 tb honey
2 ts red wine vinegar
2 ts ginger -- minced
2 tb roasted sesame oil
2 ts soy sauce
1 ts vietnamese chili sauce -- or
1 dried chili flake
1 tb oyster sauce
2 tb water
1 thai chicken pieces:
1 tb oilive oil
10 oz chicken breasts -- boned and
1 skinned
1 cut into 3/4 cubes
1 for the pizza:
1 recipe basic pizza dough
1 cornmeal, semolina or flour
1 for handling
2 c mozzarella cheese --
1 shredded
4 scallions -- slivered
1 diagonally
1 oriental style
1/2 c white bean sprouts
1/4 c shredded carrot
2 tb roasted peanuts -- chopped
2 tb cilantro -- chopped, fresh
Instructions
To make spicy peanut sauce: Combine sauce ingredients in a small pan
over medium heat. Bring the sauce to a boil; boil gently for one
minute. Divide into two portions for use on chicken and pizza; set
aside.
To make Thai chicken: Cook the chicken in olive oil over medium-high
heat, stirring, until just cooked 5 to 6 minutes. Do not overcook.
Set aside in the refrigerator until chilled through. Once chilled,
coat the chicken with 1/4 cup Spicy Peanut Sauce. Set aside in the
refrigerator.
To make the pizza: Place pizza stone in the center of the oven and
preheat to 500 degreesF for one hour before cooking the pizzas.
Use a large spoon to spread 1/4 cup spicy peanut sauce evenly over the
surface of the prepared dough within the rim. Cover the sauce with
3/4 cup shredded mozzarella.
Distribute half the chicken pieces evenly over the cheese followed by
half the green onions, bean sprouts and carrots, respectively.
Sprinkle an additional 1/4 cup shredded mozzarella over the other
other toppings and top the pizza with 1 tbs. chopped roasted peanuts.
Transfer the pizza to the oven; bake until the crust is crisp and
golden and the cheese at the center is bubbly, 9 to 10 minutes. When
cooked through, carefully remove the pizza from the oven. Sprinkle 1
tablespoon chopped fresh cilantro over the hot, cheese surface. Slice
and serve. Repeat with remaining ingredients for a second pizza.
Recipe By : California Pizza Kitchen Restaurant
From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (
[Home] Thai Chicken Salad 2 [Home]
Title: Thai Chicken Salad 2
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
Ingredients:
3 cups vegetable oil, for frying 20 won ton skins, cut into 1/4 inch
strips 8 cups shredded mixed salad greens 4 cups bite-size pieces of
barbecued or roast chicken (from a 3 lb bird) 1 cup bean sprouts 1
large yellow bell pepper, cut into thin julienne 1/2 European
seedless cucumber (about 8 oz), cut into thin julienne 6 tblsp fresh
lime juice 1/4 cup fish sauce (nuoc mam) 1/4 cup (packed) light brown
sugar 4 serrano chiles, seeded and minced 1/2 tsp freshly grated
nutmeg 1 tblsp finely minced fresh lemon grass (optional) 1 tblsp
finely minced fresh ginger 1/4 cup minced fresh mint 3 tblsp minced
fresh basil 1/4 cup dry-roasted unsalted peanuts, coarsely chopped In
a large skillet, heat the oil over moderately high heat until a strip
of won ton bounces across the surface. Add the won ton strips in
batches and fry, turning, until crisp and golden, about 1 minute.
Transfer to paper towels; drain well.
In a large bowl, combine the mixed greens, chicken, bean sprouts,
yellow pepper and cucumber.
In a medium bowl, whisk together the lime juice, fish sauce, brown
sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the
dressing to the salad and toss well. Gently fold in the crisp won ton
strips. Turn out onto a serving platter and sprinkle with the peanuts.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
%%%%%%%%%%%%%%%%%%%
From: clay@panix.com (Clay Irving) Converted by MMCONV vers. 1.40
[Home] Thai Chicken Salad [Home]
Title: Thai Chicken Salad
Yield: 6 Servings
Ingredients
3 c cooked rice; cooled
1 1/2 c shredded cooked chicken
1 c torn fresh spinach
1 md red pepper; julienned
1/2 c sliced fresh mushrooms
1/4 c chopped salted peanuts
2 green onions; sliced
1 tb chopped fresh mint*
1 tb chopped fresh cilantro
1/3 c hot water
3 tb rice vinegar
2 tb peanut butter
2 tb low-sodium soy sauce
1 tb dark sesame oil
1 garlic clove; minced
1/8 ts ground red pepper**
----------------------------GARNISH-----------------------------------
1 chopped fresh cilantro
1 chopped unsalted peanuts
Instructions
Combine rice, chicken, spinach, red pepper, mushrooms, peanuts, green
onions, mint and cilantro in large bowl. Combine water, rice vinegar,
peanut butter, soy sauce, sesame oil, garlic and ground red pepper in
small bowl. Just before serving pour dressing over salad; toss.
Garnish with cilantro and peanuts.
*1 teaspoon dried mint may be substituted for fresh mint, if desired
**1 Thai Pepper, minced, may be substituted, if desired
Each serving provides: * 229 calories * 14.4 g. protein * 9.2 g. fat
* 22.7 g. carbohydrate * 1.7 g. dietary fiber * 24 mg. cholesterol *
219 mg. sodium
Source: The Many Nationalities of Rice Reprinted with permission from
USA Rice Council Electronic format courtesy of Karen Mintzias
[Home] Thai Chicken Satay With Oriental Cucumber Salad [Home]
Title: Thai Chicken Satay With Oriental Cucumber Salad
Yield: 1
Ingredients
----------------------------MARINADE----------------------------------
1/3 c ketchup manus
1/3 c unsweetened coconut milk
1/2 c ginger; grated
2 cloves garlic; peeled and
-minced
1/2 ts ground black pepper
1/2 ts chilli oil
1 lb chicken breast; cut into
-thin
1 ; strips
------------------------THAI PEANUT SAUCE-----------------------------
4 oz crunchy peanut butter
6 tb unsweetened coconut milk
2 tb tamarind concentrate
1 tb mam pla
2 sm garlic cloves; finely
-chopped
1/4 inch fresh ginger; peeled
-and finely
1 ; chopped
1 heaped tbsp soft brown sugar
3 lemongrass stalks; crushed
-and finely
1 ; chopped
1 ts chilli oil
4 tb very hot water
-------------------------CUCUMBER SALAD-------------------------------
1/2 cucumber; peeled, seeded and
1 ; 1/4 inch diced
1/2 red onion
1/2 mango; peeled, pitted and
1 ; diced
1 hot chilli; seeded and
-finely
1 ; diced
1 1 1/2 inch s red pepper;
-finely diced
3 tb thinly shredded mint leaves
1/2 inch ginger; peeled and
-grated
6 tb unsweetened coconut milk
2 tb mam pla
1 tb freshly squeezed lime juice
1/4 ts freshly ground black pepper
1 ts chilli oil
Instructions
Marinade, combine all the ingredients together, except the chicken, in a
mixing bowl. Add the chicken to this bowl and marinade for at least 4
hours (preferably overnight). Thread onto pre-soaked skewers and cook
over a hot chargrill for 1-2 minutes each side. Remove and serve on a
plate.
Thai peanut sauce, mix all the ingredients together, except the tap water,
in a non reactive bowl. Add hot water and mix well. Serve with chicken
satay.
Cucumber salad, combine all the ingredients together and allow to marinate
for at least one hour, then serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Thai Chicken Satay With Peanut Sauce [Home]
Title: Thai Chicken Satay With Peanut Sauce Yield: 4 Serv. Ingredients --------------------------CHICKEN SATAY------------------------------- Instructions 1 tb curry powder 1/2 tb pepper 1 tb salt 1 tb sugar 1 ts garlic powder; or more to -taste 1 1/2 lb boneless skinless chicken -breasts; cut into -bite-sized pieces 1/4 c coconut milk 8 bamboo skewers; (up to 10)
[Home] Thai Chicken Sate With Spicy Peanut Sauce [Home]
Title: Thai Chicken Sate With Spicy Peanut Sauce
Yield: 4 Servings
Ingredients
4 boneless, skinless chicken
-breast h
2 tb orange juice
2 tb soy sauce
1/4 ts sesame oil
1 lg garlic; minced
SPICY PEANUT SAUCE:
2 tb finely chopped fresh
-cilantro
3 tb warm water
3 tb chunky peanut butter
1 ts brown sugar
1/2 ts crushed red pepper flakes
1/2 ts soy sauce
Instructions
Cut each chicken breast half into 8 cubes. Thread 4 cubes onto each of 8
skewers. Place in an ungreased shallow dish or 13 x 9-inch baking dish.
Combine orange juice, soy sauce, oil and garlic; mix well. Pour over
chicken;
let stand at room temperature 15 minutes, turning once.
Combine sauce ingredients and set aside.
Line broiler pan with foil; broil chicken 4 - 6 inches from heat 6 - 8
minutes or until chicken is no longer pink, turning once. Serve immediately
with sauce.
If desired, longer skewers can be used. Alternate chicken with cut up
vegetables such as red or green peppers and mushrooms. Marinate and broil
as
directed above.
Source: http://www.hugs.org/
- - - - - - - - - - - - - - - - - - -
Contributor: Hug's Homehearth-Food Kitchen Pages
Preparation Time: 0:00
[Home] Thai Chicken Sat‚ With Spicy Peanut Sauce (5 Points) [Home]
Title: Thai Chicken Sat‚ With Spicy Peanut Sauce (5 Points)
Yield: 4 Servings
Ingredients
16 oz boned and skinned chicken
-breast ha; (4-4 oz
2 tb orange juice
2 tb soy sauce
1/4 ts sesame oil
1 lg garlic; minced
Spicy Peanut Sauce
2 tb cilantro; fresh chopped
3 tb water; warm
3 tb chunky peanut butter; room
-temperature
1 ts brown sugar
1/4 ts red pepper flakes; crushed
1/2 ts soy sauce
Instructions
Cut each chicken breast half into 8 cubes. Thread 4 cubes onto each of
eight 8-inch metal or bamboo skewers*. Place in ungreased shallow dish or
13x9" (3 quart) baking dish. In small bowl, combine orange juice, 2
tablespoons soy sauce, oil and garlic; mix well. Pour over chicken; let
stand at room temperature 15 minutes, turning once. Meanwhile, in a small
bowl combine all sauce ingredients; mix well. Set aside. Line broiler pan
with foil; place skewers on pan. Broil 4 to 6 inches from heat for 6 to 8
minutes or until chicken is no longer pink, turning once. Serve
immediately
with sauce.
Serves 4
Nutrition Information as per magazine (1/4 of recipes)
Calories 230, Protein 30g, Carbohydrates 5g, Dietary Fibre 1g, Fat 9g,
Cholesterol 73mg
WW POINTS: 5
* If using bamboo skewers, soak skewers in water while preparing chicken
and
marinade. If desired longer skewers can be used. Alternate chicken with
cut up vegetables such as red or green peppers and mushrooms. Marinate and
broil as directed above.
- - - - - - - - - - - - - - - - - -
NOTES : MC formatted and WW points added by hdeacey@sympatico.ca
Contributor: Taken from: January/February 1995 Fast and Healthy Maga
Preparation Time: 0:00
[Home] Thai Chicken Skewers- Coconut Rice- Hot And Sweet Dipping Sa [Home]
Title: Thai Chicken Skewers, Coconut Rice, Hot And Sweet Dipping Sa
Yield: 1
Ingredients
2 chicken breasts
6 bamboo skewers cut in half
3 fl white wine vinegar
8 ouces sugar
2 cloves garlic
1 red chilli
1 lemon grass; (soft end
-crushed)
1 juice and zest of 1 lime
1 oil for frying
120 g thai fragrance rice
100 ml coconut milk and 200ml
-water; (mixed)
1 pn salt
----------------------------GARNISH-----------------------------------
1 deep fried carrot
1 chopped chives
1 spring onion
Instructions
In a pan put the vinegar, sugar, garlic, chilli, lemon grass, lime zest and
juice. Bring to the boil and cook for 5 minutes. Pour into a container and
allow to cool. Cut chicken breasts into 1 inch cubes and thread onto
skewers,
allowing 3 skewers per person. Place into a dish and cover with half of the
dipping sauce.
Allow to marinate while you cook the rice.
Thai rice will benefit from being soaked in cold water for 2-3 hours if you
can spare the time. Next strain it off and place in a saucepan along with
the
coconut mixture. Bring to the boil, reduce heat and simmer gently for 20-25
minutes stirring occasionally until the rice softens. If you need to add a
little water, season with a little salt and keep warm.
Note: If you add rose water this will enhance the flavour of the coconut.
Fry
the chicken skewers in a little oil, in a hot pan until they are golden
brown
and cooked through. Serve with the rice and remainder of the dipping sauce.
Garnish with the spring onion, deep fried carrot and chopped chives.
Converted by MC_Buster.
Per serving: 1024 Calories (kcal); 54g Total Fat; (48% calories from fat);
122g Protein; 8g Carbohydrate; 371mg Cholesterol; 503mg Sodium
Food Exchanges: 0 Grain(Starch); 17 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
0 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Chicken Soup (Gai Dom Kha) [Home]
Title: Thai Chicken Soup (Gai Dom Kha)
Yield: 6 Servings
Ingredients
2 lemon grass; stalks
3 tb ginger, siamese; sliced
4 garlic clove
3 peppercorns
7 coriander roots
23 shallots
4 c coconut milk; medium-thick
1 lb chicken, breast; sliced
5 chilies, red; minced
4 tb fish sauce (nam pla)
4 tb lime juice
5 kaffir lime leaves; shredded
3 coriander sprigs; chopped
Instructions
The red chilies are also known as "prik khee nu". Wash lemon grass
and trim root ends and tough layers. Slice bottom 6 inches thinly.
Chop 1 T. of this. Puree chopped lemon grass, 1 T. of sliced ginger
garlic, peppercorns, coriander roots and shallots. Bring 1 cup of
coconut milk to boil and add lemon grass mixture. While stirring,
reduce heat to medium and add chicken, remaining coconut milk, ginger
slices and lemon grass. Bring to boil, reduce heat, and simmer
uncovered until chicken is tender. Season with chilies, fish sauce
and lime juice. Decorate servings with lime leaves and coriander
sprigs.
To make coconut milk: Blend 2 cups fresh or frozen grated coconut with
water. Strain through double cheesecloth, pressing out all liquid.
This is thick coconut milk. To get thin milk, add warm water to
residue from first straining. Let stand 5 minutes, then press as
before. For coconut cream, refrigerate first pressing and cream will
rise to top. Refrigerate or freeze. Two cups coconut makes 3 cups
thick milk, of which 6 tablespoons is cream.
[Home] Thai Chicken Stir Fry With Mint Leaves & Chile [Home]
Title: Thai Chicken Stir Fry With Mint Leaves & Chile
Yield: 2 Servings
Ingredients
4 green onions
8 oz boneless and skinless
-chicken breas; ts or thighs
4 tb vegetable oil
1 lg onion, halved lengthwise,
-cut in th; in slices,
1 spearated in half rings
2 fresh red or green jalapeno
-or serr; ano peppers
1 halved lengthwise
4 md garlic cloves, minced
1/2 c chicken stock
2 tb soy sauce
1 c whole fresh mint leaves
Instructions
hot cooked rice, for serving
Chop white and light green parts of green onions. Cut dark green
parts in 3-inch pieces. Cut chicken in 3 x 1/4 x 1/4 strips.
Heat 2 tablespoons oil in a large skillet or wok over high heat. Add
sliced onion and peppers and saute, stirring, about 7 minutes or
until onion browns lightly; it may still be a bit crunchy. Transfer
to a bowl.
Add 1 tablespoon oil to skillet and heat ove rhigh heat. Add chicken
and saute until it changes color, about 1 minute. Do not overcook.
Add to sliced onions.
Add remaining tablespoon oil to skillet and heat over medium low
heat. Add garlic and all the green onions and saute 1/2 minute. Add
stock and soy sauce and heat through. Add chicken, onion slices,
peppers, and mint leaves and toss 1/2 minute over low heat. Taste,
and add more soy sauce of needed. Serve over rice.
Makes 2 or 3 servings.
From: FAYE LEVY'S INTERNATIONAL CHICKEN COOKBOOK by Faye Levy, Warner
Books, New York. 1992. ISBN 0-446-51569-8. Shared by: Karin Brewer,
Cooking Echo, 8/93
[Home] Thai Chicken Stir Fry With Mint Leaves And Chile [Home]
Title: Thai Chicken Stir Fry With Mint Leaves And Chile
Yield: 2 Servings
Ingredients
4 green onions
8 oz boneless and skinless
-chicken breas; ts or thighs
4 tb vegetable oil
1 lg onion, halved lengthwise,
-cut in th; in slices,
1 spearated in half rings
2 fresh red or green jalapeno
-or serr; ano peppers
1 halved lengthwise
4 md garlic cloves, minced
1/2 c chicken stock
2 tb soy sauce
1 c whole fresh mint leaves
1 hot cooked rice, for serving
Instructions
Chop white and light green parts of green onions. Cut dark green parts
in 3-inch pieces. Cut chicken in 3 x 1/4 x 1/4 strips.
Heat 2 tablespoons oil in a large skillet or wok over high heat. Add
sliced onion and peppers and saute, stirring, about 7 minutes or until
onion browns lightly; it may still be a bit crunchy. Transfer to a bowl.
Add 1 tablespoon oil to skillet and heat ove rhigh heat. Add chicken and
saute until it changes color, about 1 minute. Do not overcook. Add to
sliced onions.
Add remaining tablespoon oil to skillet and heat over medium low heat.
Add garlic and all the green onions and saute 1/2 minute. Add stock and
soy sauce and heat through. Add chicken, onion slices, peppers, and mint
leaves and toss 1/2 minute over low heat. Taste, and add more soy sauce
of needed. Serve over rice.
Makes 2 or 3 servings.
From: FAYE LEVY'S INTERNATIONAL CHICKEN COOKBOOK by Faye Levy, Warner
Books, New York. 1992. ISBN 0-446-51569-8. Shared by: Karin Brewer,
Cooking Echo, 8/93
[Home] Thai Chicken Thighs With Chili Garlic Dip [Home]
Title: Thai Chicken Thighs With Chili Garlic Dip
Yield: 6 Servings
Ingredients
2 1/2 po skinless boneless chicken
- thighs; (12 each)
6 cl garlic
1 te black peppercorns
3 sp cilantro; coarsely
-chopped
1/4 te salt
1 chili garlic dip:
4 dried red chilies; or more
-to taste
2 la garlic cloves
1/4 cu sugar
1/3 cu rice wine vinegar
1 pi salt
1/4 cu boiling water
Instructions
1 Trim the chicken thighs of excess fat and tendons.
2 Place garlic, peppercorns, cilantro leaves and stems, and salt in food
processor bowl. Process 20-30 seconds or until the mixture forms a smooth
paste. (This can also be done using a mortar and pestle.) Place chicken in
shallow nonmetal dish. Spread garlic mixture over chicken. Stand chicken
at room temperature 1 hour.
3 To make Chili Garlic Dip: Soak chilies in hot water 20 minutes. Drain
chilies and chop finely. Place in a mortar with garlic and sugar. Grind to
a smooth paste. Place mixture in a small pan. Add vinegar, salt and water.
Bring to boil, reduce heat, simmer 2-3 minutes. Cool.
4 Meanwhile, prepare and heat the barbecue.
5 Barbecue chicken on hot, greased grill or griddle 5 to 10 minutes each
side (depending upon thickness), turning once. Serve with Chili Garlic
Dip.
Storage: Chicken can be marinated, in refrigerator, 1 day in advance. Dip
can be made 3 days in advance.
SALAD IDEA: Serve chicken with a salad of sliced cucumber and shredded
carrot and radish marinated in rice wine vinegar, sugar and salt. The
sweet-tart flavor of the salad complements the spiciness of the chicken.
Source: Step-By-Step Grilling Cookbook, by Susan Tomnay (Editor) Crescent
Books (1994: New York).
Description:
"Charbroil on a preheated grill."
Cuisine:
"Thai"
Source:
"Source: Step-By-Step Grilling Cookbook, by Susan Tomnay, Ed, Crescent
Books (1994: New York)"
>From: PatHanneman
- - - - - - - - - - - - - - - - - - -
Per serving: 185 Calories (kcal); 4g Total Fat; (21% calories from fat);
22g Protein; 14g Carbohydrate; 89mg Cholesterol; 209mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;
1/2 Other Carbohydrates
NOTES : Prep 20 min; marinate 1 hr; cook 20 mins
Nutr. Assoc. : 4951 0 0 0 0 0 2612 0 0 0 0 0
Contributor: Step by Step: Grilling Cookbook
Preparation Time: 0:20
[Home] Thai Chicken With Basil And Vegetables [Home]
Title: Thai Chicken With Basil And Vegetables
Yield: 4 Servings
Ingredients
2 tb Low-sodium chicken broth or
-water
2 ts Fish sauce
2 ts Sugar
1 ts Reduced-sodium soy sauce
1 lb Boneless skinless chicken
-breasts; all fat removed
1 ts Vegetable oil
2 Cloves garlic cloves; minced
(or 1 tspn bottled minced
-garlic)
1 Serrano pepper - (optional);
- seeded, chopped
2 c Broccoli florets - (abt 4
-oz)
2 Carrots; cut very thin
-strips
4 Green onions; cut 1" pieces
1/4 c Fresh basil leaves - (firmly
- packed
2 c Rice, Jasmin preferred;
-cooked
Instructions
In a small bowl, combine chicken broth, fish sauce, sugar, and soy sauce.
Set aside.
Rinse chicken breasts and pat dry with paper towels. Thinly slice
breasts.Set aside.
Heat a wok or large skillet over medium-high heat. Add oil and
swirl to cover bottom of wok. Add garlic and serrano pepper. Cook for 10
to 15 seconds. Add chicken and stir-fry for 3 to 4 minutes, or until
chicken is no longer pink in the center. Add the broccoli, carrots, and
green onions and stir-fry for 2 to 3 minutes, or until vegetables are
tender-crisp. Add the reserved sauce mixture and basil leaves. Stir-fry
for 1 minute, or until mixture is warmed through. Serve over cooked rice.
This recipe yields 4 servings.
Recipe Source:
COOKING LIVE with Sara Moulton
Recipe courtesy of Carol Ritchie, "American Heart
Association Low-Fat, Low-Cholesterol Cookbook"
From the TV FOOD NETWORK - (Show # CL-9077
broadcast 03-03-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-04-1998
- - - - - - - - - - - - - - - -
- -
Contributor: Carol Ritchie
Preparation Time: 0:00
[Home] Thai Chicken With Basil [Home]
Title: Thai Chicken With Basil
Yield: 4 Servings
Ingredients
1 to
1 1/2 lb boneless chicken breast
-- (boneless thigh could
-also
-- be used)
2 tb vegetable oil
1 tb coarsely chopped garlic
1 tb minced fresh kii noo chili
-or
-- Serrano chili (or
-Habenero
-- pepper)
2 tb fish sauce (I use a little
-- less)
1 tb water
1 ts soy sauce
1 tb sugar
1 c Thai basil or other basil
-- leaves; packed
10 long -- very thin strips
-cut
-- from a sweet red pepper;
-or
-- so
Instructions
This recipe is basically from "Real Thai" by Nancie McDermott with
adaptations. Fresh basil is essential, preferably Thai basil, but in any
event any basil is generally a lot cheaper in Asian markets than in
supermarkets. Thai basil is a larger plant, usually has dull green leaves
with purplish stems and is very pungent. The little tiny Thai red kii noo
chili peppers are also important, I don't know how serranos would work but
I
have used habenero pepper as a substitute.
Mince the chicken with a sharp knife or cut it into bite size pieces and
set aside
Heat a wok or large, deep skillet over medium-high heat. Add the oil and
swirl it to coat the surface. Drop a piece of garlic into the pan. If it
sizzles immediately, the oil is ready. Add the garlic and stir briefly.
Add the minced chili and stir until the garlic turns golden, about 30
seconds or so. Add the chicken and stir fry until it changes color, about
1
1/2 minutes depending on what size pieces you are dealing with.
Add the fish sauce, water, and soy sauce and stir-fry to combine well with
the meat, about 1 1/2 minutes again. Add the sugar and stir fry for
another
30 seconds. Add the basil and the red pepper strips. Toss and stir fry
until the basil begins to wilt.
Transfer the chicken mixture to a serving platter, garnish with leftover
basil leaves, and serve hot with steamed rice.
Dale Hitchcock
>From Glen Hosey's Recipe Collection Program, hosey@erols.com
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 73 Calories; 7g Fat (82% calories
from fat); 0g Protein; 3g Carbohydrate; 0mg Cholesterol; 69mg Sodium
_____
Contributor: INTERNET RECIPES FROM CHILE-HEADS DIGEST
Preparation Time: 0:20
[Home] Thai Chicken With Fresh Basil 1 [Home]
Title: Thai Chicken With Fresh Basil 1
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
Ingredients:
3 Tblsp Vegetable Oil 1 lb Chicken breast -- boned 2 Tblsp Garlic --
coarsely chopped 3 Tblsp Nuoc Nam (fish sauce) 3/4 Cup Basil -- thinly
sliced 2 Tblsp Sugar 2 Serrano chilies 2 Tblsp Water Skin chicken and
cut into 1.25 X 1 in strips. Remove stems from chilies and cut
lengthwise into thin strips (discard the seeds). Heat oil in wok or
large skillet over high heat. Add garlic and stir until golden
brown, about 10 seconds. Add 0.5 cup of basil and the chilies and
stir-fry just u ntil basil wilts, about 1 minute. Add chicken and
stir-fry about 3 minutes. Add nuoc mam, water and sugar and stir-fry
until sauce bubbles and thickens slightly, about 2 minutes. Add
remaining 0.25 cup of basil and stir-fry until just wilted, about 5
seconds. Serve immediately with steamed rice...
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
%%%%%%%%%%%%%%%%%%%
From: stigle@cs.unca.edu (Sue Stigleman)
Source: The Southeast Asia Cookbook, by Ruth Law Converted by MMCONV
vers. 1.40
[Home] Thai Chicken With Fresh Basil [Home]
Title: Thai Chicken With Fresh Basil
Yield: 4 Servings
Ingredients
3 tb vegetable oil
1 lb chicken breast (boned)
2 tb garlic; coarsely chopped
3 tb nuoc nam (fish sauce)
3/4 c basil, thinly sliced
2 tb sugar
2 serrano chilies
2 tb water
Instructions
Skin chicken and cut into 1.25 X 1 in strips. Remove stems from
chilies and cut lengthwise into thin strips (discard the seeds). Heat
oil in wok or large skillet over high heat. Add garlic and stir until
golden brown, about 10 seconds. Add 0.5 cup of basil and the chilies
and stir-fry just until basil wilts, about 1 minute. Add chicken and
stir-fry about 3 minutes. Add nuoc mam, water and sugar and stir-fry
until sauce bubbles and thickens slightly, about 2 minutes. Add
remaining 0.25 cup of basil and stir-fry until just wilted, about 5
seconds. Serve immediately with steamed rice...
From: clay@panix.com (Clay Irving)
[Home] Thai Chicken With Peanut Sauce [Home]
Title: Thai Chicken With Peanut Sauce
Yield: 1
Ingredients
1 chicken; med., cut up
--------------------------PEANUT SAUCE--------------------------------
3/4 c peanut butter; chunky
1/2 ts sesame oil
1 ts ginger; minced, fresh
1/8 c water; warm
1 1/2 ts chili paste
1 ts honey
3 scallions; chopped
1/8 c soy oil
Instructions
Mix all sauce ingredients to make sauce. Alternate adding soy oil and water
to
finish.
Brown chicken 10 minutes each side at 400 degrees. Coat with sauce and bake
at
350F for 20 minutes.
Per serving: 4429 Calories (kcal); 335g Total Fat; (67% calories from fat);
308g Protein; 50g Carbohydrate; 1358mg Cholesterol; 2001mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 42 Lean Meat; 1 Vegetable; 0 Fruit; 41
Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Chicken With Rice [Home]
Title: Thai Chicken With Rice
Yield: 4 Servings
Ingredients
2 chicken breasts
2 tb soy sauce
1 ts oil
3/4 c rice, long cooking
1 garlic cloves, crushed
2 c stock, chicken
2 tb peanut butter
2 ds pepper flakes, red
1 c snow peas
1/2 ts ginger, ground
1 bell peppers, red
1 tb peanuts
Instructions
Cut bell pepper into short thin strips. Combine boneless chicken and
soy sauce in shallow bowl; set aside. Heat oil in skillet over medium
heat. Add rice and garlic; cook and stir 1 minute. Stir in stock,
peanut butter, and pepper flakes. Bring to a boil, stirring until
peanut butter is melted. Place chicken over rice mixture, adding soy
sauce to skillet; reduce heat. Cover and simmer until 5 minutes
before end of cooking time on rice package. Stir in snow peas and
ginger; sprinkle with pepper strips. Remove from heat. Let stand,
covered, until all liquid is absorbed, about 5 minutes. Sprinkle with
peanuts.
[Home] Thai Chicken-Basil Sauce With Linguine (Light) [Home]
Title: Thai Chicken-Basil Sauce With Linguine (Light)
Yield: 4 Servings
Ingredients
1/2 lb ground chicken
1 carrot; cut in 1/4" dice
1 zucchini; cut in 1/4" dice
4 shallots; minced
1 jalapeno; seeded and minced
1 tb grated fresh ginger
2 cloves garlic; minced
3/4 c chicken broth
1 tb soy sauce
1 tb fish sauce
1 tb lime juice
1 ts sugar
1/2 c fresh basil; chopped
1 lb fresh pasta, linguine
Instructions
Cook ground chicken, carrot, zucchini, shallots, chile, ginger and garlic
in
nonstick skillet brushed lightly with oil over medium heat until chicken
loses its pink color, about 5 minutes. Drain off any liquid. Add stock,
soy,
fish sauce, lime juice and sugar. Bring to a boil. Reduce heat to low and
simmer for 5 minutes. Stir in basil and cook until wilted. Keep warm. Cook
pasta, drain well and return to pot. Add sauce and toss well. Serve with
additional fresh basil sprinkled over top if desired. Serves 4. Calories:
143, Fat: 5 grams per serving.
This recipe found on the web in July 1996
at Low-Fat Lifestyle Forum Home Page http://www.wco.com/~mardiw/lowfat.htm
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 189 Calories; 6g Fat (30% calories
from fat); 21g Protein; 12g Carbohydrate; 54mg Cholesterol; 563mg Sodium
Contributor: Compiled by Low-Fat Lifestyle Forum
Preparation Time: 0:30
[Home] Thai Chicken-Basil Sauce With Linguine (Light [Home]
Title: Thai Chicken-Basil Sauce With Linguine (Light
Yield: 4 Servings
Ingredients
1/2 lb ground chicken
1 carrot -- cut in 1/4 dice
1 zucchini -- cut in 1/4
1 dice
4 shallots -- minced
1 jalapeno -- seeded and
1 minced
1 tb grated fresh ginger
2 cloves garlic -- minced
3/4 c chicken broth
1 tb soy sauce
1 tb fish sauce
1 tb lime juice
1 ts sugar
1/2 c fresh basil -- chopped
1 lb fresh pasta, linguine
Instructions
Cook ground chicken, carrot, zucchini, shallots, chile, ginger and
garlic in nonstick skillet brushed lightly with oil over medium heat
until chicken loses its pink color, about 5 minutes. Drain off any
liquid. Add stock, soy, fish sauce, lime juice and sugar. Bring to a
boil. Reduce heat to low and simmer for 5 minutes. Stir in basil and
cook until wilted. Keep warm. Cook pasta, drain well and return to
pot. Add sauce and toss well. Serve with additional fresh basil
sprinkled over top if desired. Serves 4. Calories: 143, Fat: 5 grams
per serving. This recipe found on the web in July 1996 at Low-Fat
Lifestyle Forum Home Page http://www.wco.com/~mardiw/lowfat.htm
Recipe By : Compiled by Low-Fat Lifestyle Forum
From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (
[Home] Thai Chicken-Really Hot Stuff [Home]
Title: Thai Chicken-Really Hot Stuff
Yield: 0 Servings
Ingredients
5 tb fish sauce; (Nuoc Man)
1/2 c coconut milk
1/4 c brown sugar
2 tb five-spice powder
2 1/2 tb lime juice
1 tb asian chilis
2 tb soya sauce
2 lg chickens; quartered
3 ts curry powder
**Dipping Sauce **
1 1/2 c rice vinegar; unseasoned
3 ts chili sauce
3/4 c sugar
2 tb garlic; minced
Instructions
Chicken should weigh about 3 pounds each.
Cooking Instructions:
Marinate chicken for two days.
Grill or bake chicken, basting with marinade.
Serve with garnish (tomatoes, cucumbers, &
red onion) with dipping sauce on the side.
Posted to EthnicRegMC 6/99 by J Pellegrino
Source:
"http://www.gamecoach.com/2grumpyguys/"
- - - - - - - - - - - - - - - - - -
-
Per serving: 7703 Calories (kcal); 507g Total Fat; (59% calories from
fat); 521g Protein; 248g Carbohydrate; 2727mg Cholesterol; 2132mg Sodium
Food Exchanges: 0 Grain(Starch); 72 1/2 Lean Meat; 1 Vegetable; 1/2
Fruit; 56 1/2 Fat; 15 Other Carbohydrates
Serving Ideas : Serve with side of rice and singha beer from Thailand
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Two Grumpy Guys
Preparation Time: 0:00
Title: Thai Chicken
Yield: 1 Recipe
Ingredients
1 no ingredients
Instructions
2 ts olive oil
1 fresh red chili; cored,
-seeded, finely chopped
1 piece fresh ginger; (1-inch/
-2 1/2 cm), peeled, grated
1 ts lemon grass paste
250 g (8 oz) chanterelle mushrooms
1 1/2 ts Thai red curry paste
1 c coconut milk
1 tb light soy sauce
350 g (12 oz) skinless; boneless
-chicken breast, cubed
cilantro sprigs; chopped
-cilantro, to garnish
Heat oil in a flameproof casserole dish. Add chili, ginger, lemon grass
paste and mushrooms and stir-fry 2 or 3 minutes.
Add curry paste and stir-fry 1 minute. Add coconut milk and soy sauce and
bring to a boil.
Add chicken and simmer 10 minutes, or until chicken is tender and cooked
through. Garnish with cilantro sprigs and chopped cilantro and serve.
Makes 4 servings.
Note: If lemon grass paste is not available, replace it with 1 teaspoon
chopped fresh lemon grass, or .5 teaspoon dried.
from the Chicken-recipes list at Onelist, posted by Mimi Hiller
MM-formatted by Petra
Title: Thai Chickpeas
Yield: 4 Servings
Ingredients
1 1/2 cu dried chickpeas; picked
-over and
1 rinsed, soaked overnight in
- ample
1 cover or speed-soaked
3 cu light coconut milk; *
1 te minced garlic
3/4 po sweet potatoes; peeled
-and cut into 1-in
1 i cup (drained) plum
-tomatoes; coarsely chopped
1 ta mild curry powder
1/4 cu minced fresh coriander --
1/2 c minced fresh basil --
1 tb tamari soy sauce; to 2 tbsp
Instructions
* (I used half water to lower calories and fat)
Drain and rinse the chickpeas. In the cooker, combine the chickpeas,
coconut milk, garlic, sweet potatoes, tomatoes, curry powder and
coriander. Lock the lid in place. Over high heat, bring to high pressure.
Lower the heat just enough to maintain high pressure and cook for 18
minutes. Allow the pressure to come down naturally or use a quick-release
method. Remove the lid, tilting it away from you to allow any excess steam
to escape. If the chickpeas are not tender, either return to high pressure
for a few more minutes or replace (but do not lock) the lid and simmer
until the chickpeas are done. Add the basil and soy sauce to taste as you
break up the sweet potatoes and stir to create a thick sauce.
serves 4-6
>From: Ilene Goldman
- - - - - - - - - - - - - - - - - - -
Per serving: 449 Calories (kcal); 14g Total Fat; (26% calories from fat);
19g Protein; 69g Carbohydrate; 0mg Cholesterol; 324mg Sodium
Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 2
Fat; 0 Other Carbohydrates
NOTES : Here is a good recipe using a pressure cooker.
Nutr. Assoc. : 347 0 0 0 0 0 0 0 0 0 0 492 414 0 0 0 0
Contributor: Lorna Sass' Cooking Under Pressure
Preparation Time: 0:00
[Home] Thai Chili Fish Sauce Vmxv03A [Home]
Title: Thai Chili Fish Sauce Vmxv03A
Yield: 8 Servings
Ingredients
6 tb thai fish sauce
5 tb thinly sliced scallions
3 tb fresh lime or lemon juice
3 tb finely chopped cilantro
1 1/2 tb minced serrano chilies
2 ts roasted chili paste
1/2 ts minced garlic
Instructions
Combine all ingredients in a small bowl and mix well. Will keep in
refrigerator for 3 days.Recipe from Tommy Tang, New Yorker Magazine,
5/25/92. MM:MK VMXV03A.
[Home] Thai Chili Fish Sauce [Home]
Title: Thai Chili Fish Sauce
Yield: 8 Servings
Ingredients
6 tb thai fish sauce
5 tb thinly sliced scallions
3 tb fresh lime or lemon juice
3 tb finely chopped cilantro
1 1/2 tb minced serrano chilies
2 ts roasted chili paste
1/2 ts minced garlic
Instructions
Combine all ingredients in a small bowl and mix well. Will keep in
refrigerator for 3 days.
Recipe from Tommy Tang, New Yorker Magazine, 5/25/92. MM:MK VMXV03A.
[Home] Thai Chocolate Peanut Soup [Home]
Title: Thai Chocolate Peanut Soup
Yield: 6
Ingredients
2 c plain soy milk
1 stick cinnamon
1 star anise
2 whole cloves
1 pinches allspice
1 1 inch squar orange peel;
-pith removed
1/3 c unsalted dry-roasted peanuts
1 1/2 c water
1 tb cocoa powder; preferably
-dutch
1 tb vegetable oil
1 md onion; diced
2 ribs celery juice; diced
1 clove garlic; minced
1 lg ripe tomato; seeded & diced
1 roasted red bell pepper;
-diced
1 tb ginger juice; (to 2 tbsp)
1 pn cayenne pepper; (optional)
2 tb fresh lime juice
1 salt & freshly ground pepper
- to tas; te
1 chopped roasted peanuts
Instructions
In a medium saucepan over medium heat, combine soy milk, cinnamon
stick, star anise, cloves, allspice, and orange peel. Heat to just below
boiling point, then turn off heat, cover and let steep for 30 minutes.
While spices are steeping, place peanuts in a blender and pour in enough
of the water to cover. Blend on high for 2 minutes. Add cocoa and
remaining water, rinsing down the sides of the blender. Blend on high for
another 2 minutes. Strain into a 1-quart measuring cup or bowl. Add
steeped soy milk, straining out spices. In a medium skillet over
medium-high heat, saute onion and celery in oil until onion becomes
translucent, about 4 minutes. Add garlic and tomato and continue cooking
until tomato has softened, about 3 minutes. Transfer vegetable
mixture and 3/4 of the roasted pepper to the blender. Blend on high until
smooth and creamy, adding a little of the soy milk mixture if necessary.
Combine puree and remaining soy milk mixture in the saucepan. Heating
over a medium-low flame, stir in ginger juice, cayenne, lime juice, salt,
and pepper. Garnish each serving with remaining bell pepper chunks and
chopped peanuts, if desired.
By "Karen C. Greenlee" on Mar 21, 1999.
NOTES : To roast peanuts yourself, place them on a cookie sheet and bake
at 325 F for 10 to 15 minutes. Peanuts should be aromatic and
only slightly golden brown.
Recipe by: Veggie Life, March, 1999
Converted by MM_Buster v2.0l.
[Home] Thai Chuu-Chii (Red Curry) Of Coffin Bay Scal [Home]
Title: Thai Chuu-Chii (Red Curry) Of Coffin Bay Scal
Yield: 4 Servings
Ingredients
1 stephen ceideburg
10 white peppercorns
1 mace
1 ts thai shrimp paste
3 to 5 long red dried chillies
4 cloves shallots
1/2 stalk lemon grass
1 ts galangal
1/2 ts kaffir lime zest
1 tb chopped coriander root
1/2 ts salt
250 ml coconut cream
2 tb to 3 tb red curry paste
1 tb fish sauce
1/2 tb palm sugar
24 coffin bay scallops
125 ml coconut milk
5 kaffir lime leaves
1 lg fresh red chilli, julienned
2 tb coriander leaves
1 jasmine rice
Instructions
A colleague who recently visited the Darley Street Thai at its new
location in Bayswater Road, Kings Cross, described this dish as
"exquisite". Though the recipe may seem dauntingly lengthy, most of
it is simply a long list of ingredients for red curry paste, which
can be made in quantity and stored in a container in the fridge for
3-4 weeks for further use. Frozen kaffir limes can be bought very
cheaply in good Asian stores, where the rest of the ingredients
listed should also be avail- able. Grate the limes for zest while
they are stir frozen.
In a mortar and pestle or spice grinder, grind to a powder 10 white
peppercorns and a few sheaves of mace. Roast 1 teaspoon of Thai shrimp
paste by zapping it in a microwave oven or putting it on a little
piece of foil under the grill.
Put the pepper-mace mixture and the shrimp paste in a blender (David
recommends a blender but some of us will have to make do with a food
processor or the mortar and pestle) and add 3- 5 long red dried
chillies, deseeded, washed and chopped, 4 cloves of true shallots,
(or substitute the same quantity of Spanish onion), 1/2 stalk of
lemon grass, sliced, 1 teaspoon galangal. peeled and chopped, 1/2
teaspoon kaffir lime zest, 1 tablespoon of coriander root, scraped
and chopped, 1/2 teaspoon of salt and a little water. Process to a
very fine paste. This may take up to 10 minutes. Transfer to a
storage jar.
In a medium-size pan, boil 250 mL coconut cream over high heat,
stirring constantly, until the oil separates out, about 3-5 minutes.
(If using canned coconut cream, don't shake the can -use the solid
mass of coconut at the top of the can, plus as much of the rest as
you need to make up 250mL. If it doesn't separate within 5 minutes,
add a tablespoon of oil.) Add 2-3 tablespoons of red curry paste and
fry for 5 minutes, stirring, until fra- grant. Add 1 tablespoon fish
sauce, 1/2 tablespoon palm sugar and fry until colour deepens. Add 24
Coffin Bay scallops (12 if other dishes will be served
simultaneously) and 125 mL coconut milk. Check for sweet-sour
balance. Throw in 5 kaffir lime leaves, shredded, 1 large fresh red
chilli, julienned, and 2 tablespoons of either coriander or basil
leaves. Serve with jasmine rice.
From an article by Meryl Constance in The Sydney Morning Herald,
6/15/93. Courtesy Mark Herron.
[Home] Thai Chuu-Chii (Red Curry) Of Coffin Bay Scallops [Home]
Title: Thai Chuu-Chii (Red Curry) Of Coffin Bay Scallops
Yield: 4
Ingredients
10 white peppercorns
1 mace
1 ts thai shrimp paste
3 long red dried chilies; up
-to 5
4 cloves shallots
1/2 stalk lemon grass
1 ts galangal
1/2 ts kaffir lime zest
1 tb chopped coriander root
1/2 ts salt
1 1/8 c coconut cream
2 tb to 3 tbs. red curry paste
1 tb fish sauce
1/2 tb palm sugar
24 coffin bay scallops
1/2 c coconut milk
5 kaffir lime leaves
1 lg fresh red chile; julienned
2 tb coriander leaves
1 jasmine rice
Instructions
A colleague who recently visited the Darley Street Thai at its new location
in
Bayswater Road, Kings Cross, described this dish as "exquisite". Though the
recipe may seem dauntingly lengthy, most of it is simply a long list of
ingredients for red curry paste, which can be made in quantity and stored
in a
container in the fridge for 3-4 weeks for further use. Frozen kaffir limes
can
be bought very cheaply in good Asian stores, where the rest of the
ingredients
listed should also be avail- able. Grate the limes for zest while they are
stir frozen.
In a mortar and pestle or spice grinder, grind to a powder 10 white
peppercorns and a few sheaves of mace. Roast 1 teaspoon of Thai shrimp
paste
by zapping it in a microwave oven or putting it on a little piece of foil
under the grill.
Put the pepper-mace mixture and the shrimp paste in a blender (David
recommends a blender but some of us will have to make do with a food
processor
or the mortar and pestle) and add 3- 5 long red dried chillies, deseeded,
washed and chopped, 4 cloves of true shallots, (or substitute the same
quantity of Spanish onion), 1/2 stalk of lemon grass, sliced, 1 teaspoon
galangal. peeled and chopped, 1/2 teaspoon kaffir lime zest, 1 tablespoon
of
coriander root, scraped and chopped, 1/2 teaspoon of salt and a little
water.
Process to a very fine paste. This may take up to 10 minutes. Transfer to a
storage jar.
In a medium-size pan, boil the coconut cream over high heat, stirring
constantly, until the oil separates out, about 3-5 minutes. (If using
canned
coconut cream, don't shake the can, use the solid mass of coconut at the
top
of the can, plus as much of the rest as you need to make up 1 1/8 cup. If
it
doesn't separate within 5 minutes, add a tablespoon of oil.) Add 2-3
tablespoons of red curry paste and fry for 5 minutes, stirring, until
fragrant. Add 1 tablespoon fish sauce, 1/2 tablespoon palm
Per serving: 311 Calories (kcal); 31g Total Fat; (84% calories from fat);
4g Protein; 9g Carbohydrate; 1mg Cholesterol; 277mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 6
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Coconut Chicken Soup Jcmj43F [Home]
Title: Thai Coconut Chicken Soup* Jcmj43F
Yield: 4 Servings
Ingredients
1 c boneless chicken breasts,
-cut into; bite size pcs.
1/3 c galangal finely sliced
3 c chicken broth
2 tb white or brown sugar
1 tb fish sauce
2 1/2 tb lemon or lime juice
1/2 c cilantro leaves (for topping
1/2 tb thai chili paste (pik pou)
1/2 c button mushrooms finely slic
1 16 oz can of coconut milk
Instructions
*Tom Kah-Kai In a large pot add the chicken broth, coconut milk and
galangal. Bring to boil (350F.) stirring for 1 min making sure that
the coconut milk and the chicken broth are mixed well. Next add the
chicken breasts and stir for 1 more minute. Now add in the remaining
ingredients and stir for 1 more minute. Remove the soup from the heat
and pour into individual soup bowls and topping with the cilantro
leaves. If you want your soup spicier, top with sliced serrano
chilies. Posted by Alex Williamson. MM:MK VMXV03A.
[Home] Thai Coconut Milk Custard [Home]
Title: Thai Coconut Milk Custard
Yield: 4 Servings
Ingredients
5 lg eggs
1/2 c sugar, brown
1 c coconut milk
Instructions
Preheat oven to 325 degrees. Place rack in center of oven. Beat eggs,
sugar, and coconut milk until frothy. Pour mixture into 8" by 8"
baking dish or individual c. Place in larger pan filled with hot
water. Water should be halfway up the sides of baking dish. Bake
30-45 minutes or until knife inserted in center comes out clean. Be
careful not to overbake. If serving hot, spoon into dishes; if
serving cold, allow mixture to cool before cutting into squares.
VARIATION Add 1/2 c cooked rice to make rice pudding ~--
[Home] Thai Coconut Rice [Home]
Title: Thai Coconut Rice
Yield: 1 Recipe
Ingredients
--------------------------NORMA WRENN---------------------------------
1 c thai kitchen select harvest
1 jasmine rice water
3/4 c thai kitchen pure coconut
1 milk
5 sl fresh ginger; peeled
1 tb salt
Instructions
Bring To Boil Water, Coconut Milk, Ginger Slices, And Salt. Add Rice,
Cover And Reduce Heat. Simmer For 20 Minutes. Remove From Heat And
Let Stand For An Additional 7 Minutes. Fluff With A Fork. Serves 2-4.
MM Norma Wrenn
Copyright: Thai Kitchen & Epicurean International
[Home] Thai Cod With Braised Vegetables [Home]
Title: Thai Cod With Braised Vegetables
Yield: 4
Ingredients
675 g cod fillets; cut into 4
-portions
1 ; (1 1/2 lb)
2 tb honey
2 tb light soy sauce
1 zest and juice of 1 lime
300 ml vegetable stock; (1/2 pint)
2 ts schwartz thai 7 spice
-seasoning
450 g green cabbage; shredded (1
-lb)
1 bn spring onions; sliced
100 g beansprouts; (4 oz)
1 tb cornflour
1 ts schwartz coriander leaf
Instructions
Place the cod in a large frying pan. Mix together the honey, soy sauce,
zest and juice of the lime, 150 ml (1/4 pint) stock and the Thai 7 Spice
Seasoning. Pour over the fish. Bring to the boil and simmer for 10
minutes until the fish is cooked.
Meanwhile, place the cabbage and remaining 150 ml (1/4 pint) stock in a
saucepan. Cover, bring to the boil and cook for 2 minutes. Stir in the
spring onions and beansprouts and cook for a further 2 minutes.
Place the cabbage on a serving plate. Remove the fish from the pan and
place on top. Blend the cornflour with 2 tbs water and add to the fish
juices along with the Coriander Leaf. Bring to the boil, stirring. Pour
over the fish and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Thai Condiments Nam Prik Ong [Home]
Title: Thai Condiments Nam Prik Ong
Yield: 1 Batch
Ingredients
4 garlic cloves, minced
2 shallots, minced
1 ts kapee or minced dried shrimp
- soaked; in sherry
1 ts hot pepper jam or
1 ts tabasco mixed with
1 ts cayenne
1 can tomatoes
Instructions
Fry all ingredients except tomatoes in oil. Add tomatoes and cook
until thick.
[Home] Thai Corn Black Bean Salad [Home]
Title: Thai Corn Black Bean Salad
Yield: 4 Servings
Ingredients
2 c corn kernels, cooked
2 c black beans, cooked
1/2 c celery, sliced
1/2 c red onion, diced
1/2 c red bell pepper, diced
1/4 c cilantro, chopped
2 ea jalapeno chiles, seeded & -
-minced
2 ea garlic cloves, minced
1 ts ginger, minced
3 tb sesame oil
2 tb rice vinegar
1 tb lime juice
1 salt, to taste
Instructions
In a large bowl, combine corn, beans, celery, onion, pepper, cilantro,
chiles, garlic & ginger. Set aside.
In another bowl, whisk together oil, vinegar & lime juice. Pour over
the ingredients in the large bowl & mix well. Season with salt &
chill until ready to serve.
MARK'S NOTE: I am not sure what makes this "Thai", however the taste
is not bad. I especially like using black beans in contrast with
other bright colours. I used galangal in place of ginger in this
recipe plus a pinch of lemongrass. I replaced the red onion with a
couple of large green onions, chopped.
Next time, I'll use red chiles rather than jalapeno chiles.
Jalapenoes, especially when seeded, do not have much taste. A couple
of red chiles, finely minced should go a long way towards perking up
an otherwise promising dish. Oh yes, do increase the lime juice. I
used as much juice as I could squeeze out of half a large lime & it
could have still used more, so 1 tb is not nearly enough. Try
garnishing with kaffir lime leaves as well.
"Vegetarian Gourmet" Summer, 1995
[Home] Thai Country-Style Steamed Fish In Garlic Lim [Home]
Title: Thai Country-Style Steamed Fish In Garlic Lim
Yield: 4 Servings
Ingredients
1 lb whole fish -- trout sea bass
1 perc
4 fresh green chiles -- diced
6 cloves garlic -- chopped
2 tb thai fish sauce (nam pla)
4 tb lime juice
1/2 c chicken stock
2 green onions -- cut in half
1 lengthwi
2 stalks lemon grass -- (heart
1 section only)
1 cilantro sprigs -- for
1 garnish
Instructions
Scale and clean fish, then rinse with cold water. Pat dry with paper
towels. Make diagonal slashes (almost to the bone) 2 inches apart on
both sides of fish. Set fish on a heat-proof plate that is at least 1
inch smaller in diameter than your wok . Mix together chiles,
garlic, fish sauce, lime juice and chicken stock. Adjust for a
predominantly sour taste. Pour over fish. Scatter green onions and
lemon grass over fish. Fill wok with 2 inches of boiling water. When
it comes to a full boil, set fish plate on rack or trivet. Cover
tightly. Reduce heat to medium-high and steam for 12 minutes. If meat
by the bone is opaque white, fish is done. Garnish fish with cilantro
and serve with cooking juices. Accompany with steamed rice. Serves 4
wi th other entrees.
Recipe By : Joyce Jue
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22
~0800
[Home] Thai Crab Cakes With Cilantro Peanut Sauce [Home]
Title: Thai Crab Cakes With Cilantro Peanut Sauce
Yield: 4 Servings
Ingredients
1 1/4 c fresh breadcrumbs
1 c fresh bean sprouts; chopped
1/4 c finely chopped green onions
1/4 c coarsely chopped fresh
-cilantro
2 tb fresh lime juice
1/8 ts ground red pepper
1 lg egg
1 lg egg white; lightly beaten
1 lb lump crabmeat -shell pieces
-removed
2 ts olive oil; divided
1 cooking spray
1 ***cilantro-peanut sauce***
1/4 c balsamic vinegar
2 1/2 tb granulated sugar
2 tb brown sugar
2 tb low-sodium soy sauce
1/2 ts crushed red pepper
1/8 ts salt
1 garlic clove; minced
2 tb creamy peanut butter
1/2 c chopped fresh cilantro
2 tb chopped fresh mint
Instructions
1. Combine the first 9 ingredients in a medium bowl; cover and chill 1
hour. Divide mixture into 8 equal portions, shaping each into a
1/2-inch-thick patty.
2. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking
spray over medium heat until hot. Add 4 patties; cook 3 minutes on each
side or until lightly browned. Remove patties from skillet, and keep warm.
Wipe skillet clean with paper towels; recoat with cooking spray. Repeat
procedure with 1 teaspoon oil and 4 patties. Serve with Cilantro-Peanut
Sauce.
Yield: 4 servings (serving size- 2 patties and 3 tablespoons sauce).
CALORIES 315 (30% from fat); FAT 10.5g (sat 1.8g mono 4.7g, poly 2.6g);
PROTEIN 30.6g; CARB 25.4g; FIBER 1.8g; CHOL 169mg; IRON 3.1mg; SODIUM
784mg; CALC 169mg.
Cilantro-Peanut Sauce:
1. Combine the first 7 ingredients in a small saucepan, and bring to a
boil, stirring frequently. Remove from heat. Add peanut butter, and stir
with a whisk until smooth. Cool, and stir in cilantro and mint.
Yield: 3/4 cup.
From aml@skypoint.com
- - - - - - - - - - - - - - - - - - -
Per serving: 246 Calories (kcal); 5g Total Fat; (18% calories from fat);
25g Protein; 24g Carbohydrate; 135mg Cholesterol; 810mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2
Fat; 1 Other Carbohydrates
Nutr. Assoc. : 0 96 0 384 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Cooking Light, July/August 1998
Preparation Time: 0:00
Title: Thai Crab Rolls
Yield: 4 Servings
Ingredients
1 thai dipping sauce:
1 c distilled white vinegar
1/2 c light brown sugar; plus 4
-teaspoons
1 1/2 tb minced garlic
1 tb crushed dried red pepper
1/3 c fish sauce; *see cook's
-notes, below
1 crabmeat filling:
2 tb unsalted butter; or olive
-oil
2 ts minced garlic
1/3 c onion; chopped
1/3 c celery; chopped
1/3 c shredded carrot
3 fresh shiitake mushroom caps
- - coar; sely chopped
1 c lump crabmeat; fresh or
-drained canned,
1 picked over
1 tb fish sauce; *see cook's
-notes, or sal
1 freshly ground black pepper,
- to tas; te
10 spring roll wrappers; 8 inch
- square
1 tb all-purpose flour; mixed
-with 1 tablespoon c
1 vegetable oil, for deep
-frying
Instructions
PREPARE THE SAUCE:
Combine the vinegar and sugar in a small saucepan and bring the
mixture to a boil over moderate heat. Boil just until the sugar is
dissolved. Transfer the liquid to a small bowl. Add the garlic,
pepper, and fish sauce. Set aside. MAKE THE FILLING:
Melt the butter in a skillet over moderate heat. Add the garlic
and onion and cook until the onion is translucent, about 2 minutes.
Add the celery, carrot and mushrooms, and saute until the vegetables
are soft but not browned, about 2 minutes. Add the crabmeat, fish
sauce and black pepper and toss well. Transfer the filling to a bowl
and cool completely. ASSEMBLE THE ROLLS:
Stack the spring roll wrappers. Using a sharp knife or scissors,
cut the stacked wrappers in half along the diagonal. Work with one
triangle at a time, keeping the remaining wrappers covered with a
damp kitchen towel to prevent drying.
Place a triangle smooth side down on a work surface, with the
long edge nearest you. Lightly brush the sheet with the flour paste.
Place 2 heaping teaspoons of the filling along the lower edge of the
wrapper, [then fold in points at the side over filling] and then roll
up from the bottom to enclose the filling. Place the roll seam side
down on a large plate and keep covered with a damp towel while you
fill and roll the remaining triangles.
Preheat the oven to 250F. Line a baking sheet with paper towels.
COOK THE ROLLS:
Heat 2 inches of oil in a wok or deep heavy skillet to 350F.
Gently add the rolls in batches and cook, turning occasionally, until
golden brown, about 2 minutes. Remove with a slotted spoon to a sieve
set over a large bowl to drain. Transfer the rolls to the baking
sheet and keep warm in the oven while you cook the remaining rolls.
Serve the rolls with the dipping sauce. VARIATION: Crabmeat
Triangles: Cut each spring roll wrapper into 3 strips. Place 2
teaspoons of the filling on a bottom corner of each strip and fold up
and over flag-style to form triangles. Brush the end with flour
paste before the last fold to seal. Fry and serve with the sauce as
above.
If you prefer to bake rather than fry these treats, wrap up the
filling flag-style in strips of phyllo pastry to form triangles,
spray or brush with butter, and bake in a preheated 375F oven until
golden brown, about 15 to 20 minutes. Serve the triangles on their
own, without sauce. *Cook's Notes: When buying fish sauce, look for
the Squid or Tiparos brand. Once opened, fish sauce lasts up to a
year at room temperature. Fish sauce is available in Asian markets
and in some well-stocked supermarkets.
Cooked salmon, lobster meat, or chicken may be substituted for the
crabmeat.
For additional flavor and texture, wrap the fried rolls in tender
lettuce leaves, along with some sprigs of mint and coriander, before
dipping into the sauce. Yield: 20 rolls for hors d'oeuvres, or enough
for 4 to 6 appetizer servings. Source: Cooking Under Wraps
[Home] Thai Crispy Fried Pork Bhwt68A Mm Mk [Home]
Title: Thai Crispy Fried Pork* Bhwt68A Mm:Mk
Yield: 5 Servings
Ingredients
1 ts salt
1 1/3 c rice flour
1 c all purpose flour
1 1/4 c water
1 c oil
1/4 ts ground white pepper
1 sauce:
2 tb chopped garlic
1 tb or to taste sliced chilies
1/2 c vinegar
3/4 c sugar
1 1/2 ts salt
Instructions
1-1 1/2 lb pork, 1"x2"x1/4" thick pcs *MOO CHOOP PANG TODD Combine
pork and salt and marinate for 15-20 mins. Mix rice flour, all
purpose flour, water and white pepper well. Dip pork slices in the
batter and fry in oil over medium heat until golden brown. Remove
from oil and drain well on a cake rack. Serve immediately with sauce.
Makes about 5-6 servings. Sauce: Combine all the ingredients. Cook in
a small sauce pan over low heat until the sauce become thick and
bubbly. Cool and serve. From Gail Shimizu. 03/18 05:07 pm Warmest
Regards, Pam
FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 03/18 9:59 PM
[Home] Thai Cucumber Pickles [Home]
Title: Thai Cucumber Pickles
Yield: 6
Ingredients
----------------------------PICKLE A----------------------------------
3 c cucumbers; thinly sliced
1/3 c onion; chopped
1/2 c red wine vinegar
2 ts sugar
1/4 ts salt
4 red chili peppers; seeded
1 tb cilantro leaves
----------------------------PICKLE B----------------------------------
3 c cucumbers; sliced thinly
1/2 sm onion; sliced thinly
----------------------------A MIXTURE---------------------------------
2 red chili peppers; seeded
2 ts garlic; chopped
2 ts cilantro root; chopped
2 ts peppercorns; whole or ground
----------------------------B MIXTURE---------------------------------
1/2 c vinegar
2 tb soy sauce
1 1/2 ts sugar
1 tb cilantro leaves; chopped
1/2 c peanuts; crushed
Instructions
PICKLE A: Combine all ingredients & serve. PICKLE B: Place cucumber & onion
in
a bowl & toss. Place A MIXTURE in a blender or food processor & blend to
make
a rough paste. Blend the B MIXTURE, then mix together A & B. Immediately
pour
over the cucumbers & sliced onion. Place in a serving dish & sprinkle with
the
cilantro leaves & crushed peanuts. Serve immediately. To make it hotter add
more red pepper or a shake or two of cayenne.
Per serving: 138 Calories (kcal); 6g Total Fat; (36% calories from fat); 6g
Protein; 19g Carbohydrate; 0mg Cholesterol; 442mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1
Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Cucumber Salad [Home]
Title: Thai Cucumber Salad
Yield: 1
Ingredients
2 cucumbers
3 tb round; thin red chile
1 sl (with seeds)
3 tb chopped red onions
2 tb dried shrimp; powdered*
3 tb fresh lime juice
1 1/2 tb fish sauce
2 tb sugar
1 tb peanut oil
1/4 c crushed roasted or fried;
-peanuts
Instructions
* Heaping tablespoons
Peel cucumbers. Cut off the ends; cut them in half lengthwise and scrape
out
the seeds. Slice them thinly into half moons. Add the cucumbers to a bowl
with
the chiles and onion. Add the ground shrimp, lime juice, fish sauce, sugar
and
peanut oil; toss well.
Allow to sit or serve immediately sprinkled with the peanuts.
Per serving: 359 Calories (kcal); 18g Total Fat; (41% calories from fat);
4g Protein; 51g Carbohydrate; 3mg Cholesterol; 13mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 1/2 Fruit; 3
1/2 Fat; 2 Other Carbohydrates
Converted by MM_Buster v2.0n.
Title: Thai Cucumber
Yield: 2 Servings
Ingredients
1 md cucumber; firm; peeled
1 tb vinegar, white
2 tb sugar
1 ts salt
1/4 ts white pepper
1/2 sm onion
1 red chile pepper garnish
1/2 c peanuts, dry roasted
------------------~======== Julienne the cucumb-----------------------
Instructions
In a deep bowl stir the vinegar, sugar, salt and white pepper until
well blended.
Peel onion, slice into lengthwise paper thin slices. Same with seeded
red chile pepper.
Add the remaining ingredients, except the peanuts, and toss with the
marinade.
Serve at once or cover and chill NO LONGER than 2 hours.
Top with the peanuts (whole or chopped) just before serving. Makes 1
cup
* Personal Note - liked sliced cucumber much better.
~=-=-=-=-=-=-=-=------- Variations to try: thin slice onion and
cucumber instead of julienne and increase vinegar to 2 tbls.
If regular salted peanuts are used, omit salt in marinate.
Adapted from "The Frugal Gourmet on our Immigrant Ancestors" by Jeff
Smith.
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by
MMCONV vers. 1.50
[Home] Thai Curried Clams [Home]
Title: Thai Curried Clams
Yield: 4
Ingredients
1 garlic clove; minced
1 tb peanut oil
1 one; (14-ounce) can
1 ; unsweetened coconut
1 ; milk
1/2 c fish stock or 1/4 cup
-bottled clam; juice
1 ; diluted with 1/4 cup wate
2 tb asian fish sauce
1 tb green; red or yellow curry
1 ; paste
1 tb sugar
3 lb small clams; scrubbed and
-rinsed
1/2 c frozen petite peas
2 tb finely chopped basil
1 lime wedges
Instructions
1. In a large deep skillet, cook the garlic in the oil over moderately high
heat just until fragrant, about 1 minute. Stir in the coconut milk, fish
stock, fish sauce, curry paste and sugar, then cover and bring to a boil.
2. Add the clams to the skillet. Cover and cook over moderately high heat
just
until the clams open, 3 to 4 minutes. Add the peas and cook until warmed
through, about 1 minute. Remove from the heat and sprinkle with the basil.
Serve the clams in bowls with lime wedges.
--Jan Newberry
SERVE WITH: Steamed rice
Posted to FOODWINE Digest XT 100
Per serving: 295 Calories (kcal); 6g Total Fat; (20% calories from fat);
43g Protein; 12g Carbohydrate; 116mg Cholesterol; 191mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Curried Meatballs [Home]
Title: Thai Curried Meatballs
Yield: 4 Servings
Ingredients
1 cn coconut milk; (398 ml)
1 tb Thai green or mild red curry
- paste
2 carrots; diagonally sliced
1 onion; sliced lengthwise
1/2 ts salt
1 recipe freezer-friendly
-meatballs; (frozen)
2 c chopped broccoli
1 cn baby corn cobs; drained and
-rinsed
-- (14 oz)
2 tb chopped fresh mint or basil
1 tb lime juice
Instructions
In shallow saucepan, bring coconut milk, curry paste and 1/2 cup water
to boil, whisking often. Add carrots, onion and salt; reduce heat and
simmer, stirring often, for 10 minutes.
Add meatballs; simmer, stirring often, for 5 minutes. Add broccoli and
corn; simmer, stirring often, for 5 minutes or until tender-crisp. Add
mint and lime juice. Makes 4 servings.
PER SERVING: about 50l cal, 30g pro, 35 g total fat (238 sat.fat), 228
carb, 4g fibre,lll mg chol,1,304 mg sodium.% RDI: 9%calcium, 54% iron,
101% vit A, 78% vit C. 28% folate.
Converted by MC_Buster.
- - - - - - - - - - - - - - - - - -
Contributor: Canadian Living, May'99
Preparation Time: 0:00
[Home] Thai Curried Vegetables With Adzuki Beans (Wok) [Home]
Title: Thai Curried Vegetables With Adzuki Beans (Wok)
Yield: 4
Ingredients
2 ts vegetable oil; or more as
-needed
1 c chayote squash; julienned
1 red bell pepper; julienned
1 c bok choy; with leaves,
1 ; chopped
1 asian; (thai) eggplant, cut
1 ; into thin strips
1 (or half a small eggplant)
1/2 c sliced mushrooms
1 tb fresh minced ginger; or more
1 clove minced garlic;
-optional
1 tb curry sauce; such as
1 taste of thai red curry
-sauce
1/2 c adzuki beans; cooked,
-drained
1 c coconut milk; light, canned
2 tb low-sodium soy sauce
1 tb lime juice; (half a lime)
1 (or small red chili beans)
1 tb fresh coriander leaves; or
-more
1 freshly ground pepper; to
-taste
1 coconut extract; optional
3 c hot cooked rice
1 (jasmine or brown or blend)
Instructions
Prep - Have everything cut and measured; ready to go into the wok. Cut bell
pepper and chayote squash into 'matchsticks. Roughly chop (1-inch pieces)
the
bok choy. Thinly slice the mushrooms. Thinly slice the eggplant; or if
using
globe, slice to square-up the eggplant (an end-cut and 4 side cuts). Cut
the
remainder into thin wafers. Measure and mix the curry powder into a paste
as
instructed on envelop.
Heat the wok, add the oil and swirl to coat pan. Fry the chayote quash and
bell pepper: about 4 minutes. Add bok choy and eggplant; fry about 2
minutes.
(Add a little more oil only if needed.) - - Add mushrooms and ginger, and
garlic, if using. Cook about 1 minute.
Add the Curry paste and warm through (less than 1 minute. Add coconut milk,
soy, lime juice and coriander leaves. Stir just to warm and combine but not
to
blend flavors (See notes). Taste: adjust flavors with pepper and option
coconut extract (1/8 tsp.). Serve at once with hot cooked rice, optional
soy
and hot sauce (such as Sriracha).
Yield: 4 servings
Cook's Notes: As described by Jay Solomon: "This dish engulfs your palate
with
rolling aromatic flavors accented with occasional lightning flashes of
heat."
In order to maintain crispness and unique flavors (surprises!), halve the
cooking time used in Jay's recipe. Acknowledgement: Lean Bean Cuisine
(1995)
Jay Solomon ISBN 1-55958-438-6.
Per serving: 448 Calories (kcal); 18g Total Fat; (34% calories from fat);
12g Protein; 64g Carbohydrate; trace Cholesterol; 344mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Curried Vegetables With Adzuki Beans [Home]
Title: Thai Curried Vegetables With Adzuki Beans
Yield: 4 Servings
Ingredients
2 ts vegetable oil; or more as
-needed
1 c chayote squash; julienned
1 red bell pepper; julienned
1 c bok choy; with leaves,
-chopped
1 asian (thai) eggplant; cut
-into thin strips
1 (or half a small eggplant)
1/2 c sliced mushrooms
1 tb fresh minced ginger; or more
1 cl minced garlic; optional
1 tb curry sauce; such as
1 taste of thai red curry
-sauce
1/2 c adzuki beans, cooked;
-drained
1 c coconut milk, light; canned
2 tb low-sodium soy sauce
1 tb lime juice; (1/2 a lime)
1 (or small red chili beans)
1 tb fresh coriander leaves; or
-more
1 freshly ground pepper; to
-taste
1 coconut extract; optional
3 c hot cooked rice
1 (jasmine or brown or blend)
Instructions
Prep - Have everything cut and measured; ready to go into the wok. Cut
bell pepper and chayote squash into 'matchsticks. Roughly chop (1-inch
pieces) the bok choy. Thinly slice the mushrooms. Thinly slice the
eggplant; or if using globe, slice to square-up the eggplant (an end-cut
and 4 side cuts). Cut the remainder into thin wafers. Measure and mix the
curry powder into a paste as instructed on envelop.
- Heat the wok, add the oil and swirl to coat pan. Fry the chayote quash
and bell pepper: about 4 minutes.
- Add bok choy and eggplant; fry about 2 minutes. (Add a little more oil
only if needed.)
- Add mushrooms and ginger, and garlic, if using. Cook about 1 minute.
- Add the Curry paste and warm through (less than 1 minute.
- Add coconut milk, soy, lime juice and coriander leaves. Stir just to
warm and combine but not to blend flavors (See notes).
- Taste: adjust flavors with pepper and option coconut extract (1/8 tsp.).
- Serve at once with hot cooked rice, optional soy and hot sauce (such as
Sriracha).
Yield: 4 servings: Each serving provides 340 Calories -- 7 g fat including
rice. (MC estimate). Canned Light Coconut milk has about 35 cals per 60
ml; 30 cals from fat.
Cooks Notes . . . As described by Jay Solomon: "This dish engulfs your
palate with rolling aromatic flavors accented with occasional lightning
flashes of heat." In order to maintain crispness and unique flavors
(surprises!), halve the cooking time used in Jay's recipe.
Acknowledgment: Lean Bean Cuisine (1995) Jay Solomon / ISBN 1-55958-438-6
/ Beans, Vegetarian. Message to McRecipe as low-fat version and to Elf
(03 Fe 97).
- - - - - - - - - - - - - - - - - - -
Per serving: 295 Calories (kcal); 3g Total Fat; (9% calories from fat); 9g
Protein; 59g Carbohydrate; trace Cholesterol; 340mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
NOTES : Here's an idea from Jay Solomon's Lean Bean Cuisine. I revised it
to a 10-minute wok-fry and, used the Lighter Coconut milk. Red
beans and rice have such a nice "relationship" ;-) We love these
creamy little Adzukis and mixed brown rice. This could deliver a
little more "wah-ha!" restaurant-style heat --- but we reduced the
fats. That did not stop us from eating.
Nutr. Assoc. : 0 2535 0 0 3770 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Jay Solomon (1995); Pat Hanneman (1997)
Preparation Time: 0:10
[Home] Thai Curry And Shrimp Soup [Home]
Title: Thai Curry And Shrimp Soup
Yield: 6 Servings
Ingredients
1 1/2 lb medium shrimp
1 sm yellow onion; quartered
1/2 fresh lemon
1 bay leaf
5 c water
Salt
2 tb Masamam Curry Paste
2 tb vegetable oil
1/4 c onions; minced
1 roasted red pepper; small
-diced
1/2 ts garlic; chopped
2 tb coconut milk
2 tb fresh Thai basil leaves;
-chiffonade
Instructions
Peel the shrimp, reserving the heads and shells. Refrigerate the shrimp
until ready to use. In a saucepan, over medium heat, combine the
reserved heads and shells, onions, lemons, bay leaf and water. Season
with salt. Bring the liquid to a boil. Reduce the heat to medium-low
and simmer for 30 minutes. Strain and set aside. Season the shrimp
with salt. Toss the shrimp with the curry paste. In a saucepan, over
medium heat, add the oil. When the oil is hot, add the onions. Season
with salt. Saute for 2 minutes. Add the peppers, garlic and seasoned
shrimp. Saute for 2 minutes. Add the reserved shrimp stock. Bring the
liquid to a boil. Reduce the heat to medium-low and simmer for 5
minutes. Stir in the coconut milk. Adjust the seasonings. Remove from
the heat and stir in the basil. Ladle into serving bowls and serve.
Yield: 4 to 6 servings
http://www.foodtv.com
Posted to SuzyQ, Mc-Recipe 4/9/99
- - - - - - - - - - - - - - - - - -
Contributor: Emeril Lagasse, Emeril Live #EM1C22
[Home] Thai Curry Chicken & Vegetables [Home]
Title: Thai Curry Chicken & Vegetables
Yield: 5 Servings
Ingredients
2 tb oil
1 ts five-spice powder
1/2 ts to 1 1/2 ts salt
1/2 ts garlic powder
1/2 ts ginger
1/2 ts pepper
1/2 ts cayenne pepper
1 tb soy sauce
1 1/2 lb chicken breasts, skinned,
-boned, cu; t into 1-inch pi
1 c chicken broth
3 ts curry powder
2 tb rice wine vinegar or vinegar
14 oz coconut milk (not cream of
-coconut)
16 oz frozen broccoli, carrots,
-water che; stnuts and red p
5 c hot cooked rice
Instructions
Heat oil in a large skillet or wok over medium-high heat until hot.
Stir in five-spice powder, garlic powder, ginger, pepper, cayenne,
and soy sauce. Blend well. Add chicken; cook and stir 5 to 8 minutes
or until coated with seasonings, lightly browned and no longer pink.
Add chicken broth, curry, vinegar, and coconut milk; stir. Bring to a
boil, reduce heat and simmer uncovered 20 to 25 minutes, stirring
occasionly. Add veggies to skillet, bring to a boil. Cook 3 to 5
minutes or until veggies are crisp-tender. Serve over rice.
[Home] Thai Curry Chicken And Vegetables [Home]
Title: Thai Curry Chicken And Vegetables
Yield: 5
Ingredients
2 tb oil
1 ts five-spice powder
1/2 ts to 1 1/2 tsp. salt
1/2 ts garlic powder
1/2 ts ginger
1/2 ts pepper
1/2 ts cayenne pepper
1 tb soy sauce
1 1/2 lb chicken breasts; skinned,
-boned, cut
1 ; into 1-inch piece
1 c chicken broth
3 ts curry powder
2 tb rice wine vinegar or vinegar
14 oz coconut milk; (not cream of
-co
16 oz frozen broccoli; carrots,
-water
1 ; chestnuts and red pe
5 c hot cooked rice
Instructions
Heat oil in a large skillet or wok over medium-high heat until hot. Stir in
five-spice powder, garlic powder, ginger, pepper, cayenne, and soy sauce.
Blend well. Add chicken; cook and stir 5 to 8 minutes or until coated with
seasonings, lightly browned and no longer pink.
Add chicken broth, curry, vinegar, and coconut milk; stir. Bring to a boil,
reduce heat and simmer uncovered 20 to 25 minutes, stirring occasionally.
Add
veggies to skillet, bring to a boil. Cook 3 to 5 minutes or until veggies
are
crisp-tender. Serve over rice.
Per serving: 698 Calories (kcal); 36g Total Fat; (45% calories from fat);
34g Protein; 62g Carbohydrate; 70mg Cholesterol; 465mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit;
5 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Curry Spice Paste [Home]
Title: Thai Curry Spice Paste
Yield: 1
Ingredients
5 sm dried red chilies with their
- seeds; crushed or
1 ts cayenne pepper
1 ts ground black pepper
1 tb ground coriander
1 ts ground caraway
1/2 lemon's zest; minced
1 2 inch piece ginger root;
-peeled and minced
5 tb garlic; peeled and minced
4 shallots; peeled and minced
1 ts anchovy paste
6 sprigs coriander; finely
-chopped
1 ts salt
3 tb vegetable oil
Instructions
Grind the whole spices and add any ground ones. Into a food processor, pour
the mixture and add the remaining ingredients (except for 1 tablespoon of
the
oil. Grind as fine as possible. Using a spatula, transfer the paste to a
jar
and pour in the last tablespoon of oil. Cap tightly and refrigerate until
needed. Keeps 2 months in the refrigerator. Makes approximately 8 ounces.
NOTES: Although substitutions for hard-to-find ingredients have been made,
this curry paste still carries the true flavor of Thailand. Use it in Thai
curries unless otherwise specified. A little added to stir-fry dishes or
rubbed into chicken as a marinade before barbecuing or grilling will add a
real Thai accent. A teaspoon added to a meatloaf mixture or meat balls,
transforms them into something that is rather exotic, and when combined
with
peanut butter and coconut milk, it makes a tangy and aromatic sauce for
Thai-style satays.
Use whole spices whenever possible. Anchovy fillets may be substituted for
the
anchovy paste. Shallots are preferable to onions; if not available, use an
equal amount of a red onion.
Recipe: Chuck Ozburn in Pok, New York
Per serving: 564 Calories (kcal); 44g Total Fat; (66% calories from fat);
8g Protein; 41g Carbohydrate; 0mg Cholesterol; 2166mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 8 1/2
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Deviled Fish [Home]
Title: Thai Deviled Fish
Yield: 1 Serving
Ingredients
1 po firm fish fillet
3 tb slivered lemon grass
1/4 c sliced onions
1 satay brand thai jungle
-salsa; to taste)
1 a few leaves fresh opal
-basil; (optional)
Instructions
Sautee onions in a skillet until soft. Place them on the bottom of a
microwave
safe dish. Lightly sear both sides of the fish (~1 minute /side) in the
same
skillet w/ a little oil or pam. Place the lemon grass on top of the
onions.
Place the seared fish on the lemon grass/onion mixture. Spread a few
tablespoons of the jungle salsa on top of the fish, more if you like it
real
hot. Top with basil leaves. Cover plate with plastic wrap, microwave on
high
for 6-8 minutes, turning once. Fish should be flaky when done. Serve
with
lots of white or brown rice.
Notes: I got this recipe from a local Thai restaurant owner. The Jungle
Salsa
is a very spicy blend of 6 or 8 different peppers, and is the key to the
recipe. It should be available in most specialty stores. If you have a
problem finding it, let me know and I will see if they do mail order. Foo
recommends catfish, saying that it absorbs the spices best.
- - - - - - - - - - - - - - - - - - -
Per serving: 11 Calories (kcal); trace Total Fat; (3% calories from fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
Contributor: Foo Swasdee (Tom Tomazin)
Preparation Time: 0:00
[Home] Thai Dinner For 10 (In 30 Minutes) Pt 2 [Home]
Title: Thai Dinner For 10 (In 30 Minutes) Pt 2
Yield: 1
Ingredients
1 see part 1
Instructions
raw shrimp (about 15 to the pound in size) are placed on the table (in
Thailand we don't bother cleaning them - you might want to remove the
heads,
legs and shells, and devein them), together with fresh mushrooms. The
guests
then cook these by placing them in small bronze-wire baskets and dipping
them
in the suki pot. If you are using fondue forks, you might want to add the
mushrooms to the soup liquor just before everyone starts to dine.
==========
Chicken Stew
It occasionally gets cold in Thailand (the temperature recently has been
below
30 at midday, and has even gone as low as 16 Celsius at night... :-)) and
this
dish is traditional in the Isan region
Note if done with beef, the meat is simmered slowly, for several hours.
Quite
unusual in Thai food. However chicken cooks quite quickly and is tender.
Remember my slogan: you cook it until it is cooked!"
Take the meat from a medium chicken, and cut it into bite sized chunks.
Place it in a large stewpan, and add:-
- a piece of cinnamon, - about a tablespoon of grated galangal, - the
chopped
roots of three coriander plants, - about half a cup of fish sauce, - 2
tablespoons of dark sweet soy, - a tablespoon of Worcestershire sauce - a
cup
of chopped celery (preferably Chinese celery) - about two cups of chopped
veggies (cabbage, kale, ...) - 2 - 3 tablespoons of fried garlic
Cover with water, and simmer until the meat is cooked. Stir in some rice
flour
or corn starch to thicken the sauce.
Recipes By: Muoi Khuntilanont
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Dinner For 10 (In 30 Minutes) [Home]
Title: Thai Dinner For 10 (In 30 Minutes)
Yield: 1
Ingredients
------------------------------NONE------------------------------------
Instructions
This was still ticking in my mind waiting to prompt an idea for a posting
of a
recipe, when two of my wife's sisters "dropped in" with their husband's and
children, so completely unexpectedly we had 6 adults and 5 children ranging
from 3 to 12 years old to feed. Unlike Chef Caprial we don't have a
multi-ring
cooking hob and a double oven, but nonetheless we forgot the simple meal
we'd
intended to have that evening and put plan B into effect. The menu would be
- steamed rice - muoi's salad talay (a seafood salad) - tom yum koong suki
(that is to say a tom yum shrimp soup cooked in a suki pot) - chicken stew
(well it has a Thai name and is quite traditional, but this makes more
sense.)
- yum moo ( a spicy pork dish) - pad nuea nam man hoy: spicy stir fried
beef
Now I've posted a yum nuea (beef) version of the yum dish - but this
variation
was made in a hurry, and is different. Also I've dealt with a tom yum
before,
but this version is essentially done as a tabletop quickie. A suki pot is
the
Thai version of the device I've seen referred to in America as a Mongolian
Hot
Pot or fire pot: a copper vessel with a central chimney that can be heated
on
the table top. Traditional Thai pots use charcoal, but modern ones use
solid
fuel or gas (ours is a butane model).
The last three dishes can all be made with beef, but together they should
each
be made around a different meat for contrast. The stew is relatively bland,
by
Thai standards, the yum is hot, the stir fried beef in oyster sauce is
spicy,
rather than hot.
The salad is only a traditional Thai dish in the sense that it is my wife's
invention, and she's Thai :-)
This meal took 30 minutes from start to finish to prepare: however the
veggies
were all ready cleaned and ready to use. We took the meat out of the
freezer
when the guests arrived and used a microwave to make sure they were
defrosted.
==========
Rice
OK: I'm not really going to tell you how to steam rice: 10 cups of washed
Thai
Jasmine rice was placed in an automatic rice steamer with the appropriate
amount of water and placed on the dining table. Fifteen minutes later
somebody
stirred the rice to fluff it and after thirty minutes it was ready for us
to
eat.
==========
Muoi's salad talay
('talay' means seafood, and salad is the Thai word for, well, salad,
actually
:-)
You need two cups of mixed salad veggies, to which you add a cup of fresh
bean
sprouts, and a cup of chopped onion (we use scallions/green onions, but
whatever takes your fancy).
Steam enough clams, mussels and other shellfish to yield 2 cups of cooked
fish.
2 cups of parboiled potato. (Using Thai sweet potatoes, I split two large
potatoes in half lengthwise, and place them in the microwave for 5 minutes
on
high, then peel them. The surface of the potato exposed to the air turns
white, and is cut off and discarded. The potato is then cut into bite sized
chunks). The potato is then deep fried in an electric fryer for a couple of
minutes (Thai potato floats when it is cooked, and you scoop it out and
place
it on paper towels to drain the oil).
Toss the veggies, potato and the shellfish together in a salad bowl and
salt
and pepper to taste.
The dressing consists of one cup of mayonnaise, half a cup of tomato
ketchup,
two table spoons of oyster sauce, one tablespoon of Worcestershire sauce
and
two tablespoons of hot Thai Chile Sauce. If you can't get the Thai chile
sauce
you could use Tobasco, but it isn't as hot, and is somewhat more salty, so
be
careful). You then add enough of the dressing to the salad to coat it
thoroughly when tossed. The remaining dressing is placed on the table as a
dipping sauce, together with a few plates of raw sliced veggies (cucumbers,
carrots, etc...)
==========
Tom Yum Koong
Place about a litter (or a quart) of fish stock in the hot pot (if you
haven't
got one, you could use a small "deep fryer" or a fondue pot as a
replacement).
Bring it to a boil and add:-
2 stalks of lemon grass, bruised (this isn't eaten, but is an essential
flavorant)
2-3 "kaffir" lime leaves (use lime zest if you can't get it) 2 coriander
[cilantro] plants, chopped. 1 tablespoon fresh ground ginger ground chili
powder (prok phom) to taste 4 tablespoons red chilies in vinegar (prik
dong) 4
tablespoons green chilies in fish sauce (prik nam pla) the juice of 3 or 4
limes 2 or 3 tablespoons of sliced bamboo shoots or coconut shoots 2-3
tablespoons "chilies in oil" (prik nam pao)
continued in part 2
[Home] Thai Dipping Sauce [Home]
Title: Thai Dipping Sauce
Yield: 1
Ingredients
1/4 c fish sauce
1/4 c lemon juice
2 cloves chopped garlic
2 red chillies
1 coriander; (chopped)
1/2 ts sugar
Instructions
Mix all together and pour over grilled fish, chicken, beef, vegies, rice,
noodles.
Excellent with Thai fish cakes (recipe to follow).
Converted by MC_Buster.
Per serving: 170 Calories (kcal); 9g Total Fat; (44% calories from fat); 1g
Protein; 24g Carbohydrate; 9mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2
Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Dumplings With Dipping Sauce [Home]
Title: Thai Dumplings With Dipping Sauce
Yield: 1 Serving
Ingredients
2 tb vegetable oil
2 cloves garlic; minced
1 tb grated, peeled fresh
-gingerroot
1 tb chili paste
3 green onions (white and pale
- green; sliced
1 lg zucchini; diced (4 cups)
1 red bell pepper; diced (1
-cup)
1 tb fresh lime juice
1/2 c chopped fresh cilantro
1 lb square wonton skins
***DIPPING SAUCE***
1/4 c tamari
2 tb rice vinegar
1 tb Asian sesame oil
1/2 ts chili paste
1 ts minced green onions
Instructions
MAKES 32 DAIRY-FREE
These refreshing dumplings sport a vegetable filling flavored with lime
juice and fresh ginger. Serve with the tangy dipping sauce and a tossed
salad for a light meal.
In large skillet, heat oil over high heat. Add garlic, ginger and chili
paste. Stir-fry 1 minute. Add green onions and cook 1 minute. Add
zucchini and bell pepper and cook, stirring often, until vegetables are
just tender, 3 to 4 minutes. Add lime juice and cilantro. Remove from
heat and allow the mixture to cool. Transfer mixture to food processor and
coarsely chop.
Dipping sauce: In small bowl, mix all sauce ingredients and set aside.
Line baking sheet with plastic wrap. Working on a clean, flat surface,
place 1 tablespoon of filling in center of won ton wrapper. Brush corners
with a little water, then gather sides of wrapper and pinch tops to
resemble a pouch. Set dumpling on baking sheet. Repeat until filling is
used up.
Fill wok or base of tiered bamboo steamer about 1/3 full of water. Cover
and bring to a boil over high heat. Lightly oil steamer and place
dumplings inside so edges are not touching. Set steamer over boiling
water, cover and cook dumplings until tender, 15 minutes. Transfer
dumplings to a platter and serve right away with dipping sauce.
PER 4 DUMPLINGS: 208 CAL.; 8G PROT.; 4G TOTAL FAT (1G SAT. FAT); 360
CARB.; 4MG CHOL.; 648MG SOD; 1G FIBER.
Converted by MC_Buster.
- - - - - - - - - - - - - - - - - -
Contributor: Vegetarian Times Magazine, September 1998, page 44
Preparation Time: 0:00
[Home] Thai Egg Noodles & Pork Soup (Ba Mee Nam) [Home]
Title: Thai Egg Noodles & Pork Soup (Ba Mee Nam)
Yield: 6 Servings
Ingredients
1 c bean sprouts
8 oz egg noodles, fresh (ba mee)
6 md garlic cloves
6 c chicken stock
4 tb ground pork
2 tb dried shrimp
2 tb fish sauce (nam pla)
3 ea lettuce leaves
8 sl pork, cooked, 1-1/2 x 3
2 ea green onions, thinly sliced
1 tb corriander leaves, chopped
1 ts granulated sugar
2 tb peanuts, roasted & crushed
1 tb dried red chile flakes
Instructions
Blanch the bean sprouts for a minute, then set them aside to drain.
Boil the noodles in plenty of water for five minutes, then drain
them. Next, cook the ground pork in a saucepan over medium heat until
it begins to brown. Add chicken stock, dried shrimp and fish sauce,
stir, and bring the mixture to boil. Meanwhile, chop the garlic and
fry it in a tablespoon of vegetable oil until it is crisp. Place the
blanched bean sprouts in the bottom of a large serving bowl. Top with
the cooked noodles. Pour the fried garlic and its oil over top of the
noodles. When the chicken stock mixture boils, tear the lettuce
leaves into strips, add them to the stock, immediately remove the
stock mixture from the stove, and pour it over the noodles and bean
sprouts. Garnish with pork slices, green onions and corriander
leaves. Sprinkle in the sugar, peanuts and chile flakes and serve
immediately.
[Home] Thai Egg Noodles And Pork Soup (Ba Mee Nam) [Home]
Title: Thai Egg Noodles And Pork Soup (Ba Mee Nam)
Yield: 6 Servings
Ingredients
1 c bean sprouts
8 oz egg noodles, fresh (ba mee)
6 md garlic cloves
6 c chicken stock
4 tb ground pork
2 tb dried shrimp
2 tb fish sauce (nam pla)
3 ea lettuce leaves
8 sl pork, cooked, 1-1/2 x 3
2 ea green onions, thinly sliced
1 tb corriander leaves, chopped
1 ts granulated sugar
2 tb peanuts, roasted & crushed
1 tb dried red chile flakes
Instructions
Blanch the bean sprouts for a minute, then set them aside to drain. Boil
the noodles in plenty of water for five minutes, then drain them. Next,
cook the ground pork in a saucepan over medium heat until it begins to
brown. Add chicken stock, dried shrimp and fish sauce, stir, and bring the
mixture to boil. Meanwhile, chop the garlic and fry it in a tablespoon of
vegetable oil until it is crisp. Place the blanched bean sprouts in the
bottom of a large serving bowl. Top with the cooked noodles. Pour the fried
garlic and its oil over top of the noodles. When the chicken stock mixture
boils, tear the lettuce leaves into strips, add them to the stock,
immediately remove the stock mixture from the stove, and pour it over the
noodles and bean sprouts. Garnish with pork slices, green onions and
corriander leaves. Sprinkle in the sugar, peanuts and chile flakes and
serve immediately.
[Home] Thai Fettuccine Primavera [Home]
Title: Thai Fettuccine Primavera
Yield: 4
Ingredients
14 oz thai coconut milk *
2 tb thai red curry paste **
1 lb fettuccine pasta
4 c broccoli florets 1 diameter
1 red; yellow, orange
1 ; peppers
Instructions
* Use A Taste of Thai Coconut Milk. ** Use A Taste of Thai Red Curry Base.
Cut the red, yellow and orange peppers into 1 inch pieces. Combine the
coconut
milk and curry base in a saucepan. Bring to a boil. Simmer for 4 minutes,
stirring often. Set aside. In an 8 quart or larger stockpot, bring 6 quarts
of
water to a boil. Add pasta and return to a boil for 5 minutes. Stir in all
the
vegetables. Return to a boil for 2 minutes or until tender. Drain pasta and
vegetables. Return to stockpot. Stir in curry sauce. Serve hot.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
Title: Thai Fish Cakes
Yield: 8 Servings
Ingredients
1 Pound White fish; ground
4 Tablespoons Fish Sauce
1 Pound Shrimp; ground
4 Tablespoons Corn Starch
1/4 Cup Fresh Green Beans;
-chopped
1/2 Teaspoon Sugar
2 Garlic Cloves; fine chopped
1/2 Teaspoon Black Pepper
2 Eggs
1 1/2 Tablespoons Fresh Cilantro;
-chopped
2 Teaspoons Red Curry Paste
Instructions
Mix all ingredients until thick. Form patties with mixture and fry in
approximately 1 inch of peanut oil.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Thai Fish Curry Vmxv03A [Home]
Title: Thai Fish Curry Vmxv03A
Yield: 2 Servings
Ingredients
1/3 c finely chopped onion
2 tb mncd frsh cilantro stems
2 tb mncd frsh lemongrass
1 (frm bottom 6 of stalk)
1 tb turmeric
1 tb mncd fresh ginger
1 tb ground cumin
3 lge garlic clvs, halved
3/4 ts dried crushed red pepper
1 tb vegetable oi
3/4 lb 1 1/2 thick sea bass
1 fillets, cut in 3 pieces
1 c cnd unswtnd coconut milk
2/3 c bottled clam juice
1 minced fresh cilantro
1 freshly cooked rice
Instructions
Blend first 8 ingredients in processor to dry paste, stopping
frequently to scrape down sides of work bowl. (Paste can be prepared
3 days ahead. Cover and chill.) Heat oil in medium nonstick skillet
over med-high heat. Add 2 rounded T spice paste; stir 1 minute. Add
fish and cook 2 minutes, turning occasionally with tongs. Add coconut
milk and clam juice and simmer until fish is cooked through, turning
occasionally, about 6 minutes. Transfer fish to plate. Boil liquid
until reduced to thick sauce, about 8 minutes. Season with salt.
Return fish to sauce and heat through. Sprinkle with cilantro. Serve
over rice. From Bon Appetit, June, 1992. MM format by Mike Kean.
Title: Thai Fish Curry
Yield: 1
Ingredients
1/3 c finely chopped onion
2 tb minced fresh cilantro stems
2 tb minced fresh lemongrass;
-(from bottom 6
1 ; inches of stalk)
1 tb turmeric
1 tb minced fresh ginger
1 tb ground cumin
3 lg garlic cloves; halved
3/4 ts dried crushed red pepper
1 tb vegetable oil
3/4 lb sea bass fillets; cut into
-3-inch
1 ; pieces (1
1 ; 1/2-inch-thick)
1 c canned unsweetened coconut
-milk
2/3 c bottled clam juice
1 minced fresh cilantro
1 freshly cooked rice
Instructions
Blend first 8 ingredients in processor to dry paste, stopping frequently
to scrape down sides of work bowl. (Paste can be prepared 3 days ahead.
Cover and chill.)
Heat oil in medium nonstick skillet over medium-high heat. Add 2 rounded
tablespoons spice paste; stir 1 minute. Add fish and cook 2 minutes,
turning occasionally with tongs. Add coconut milk and clam juice and
simmer until fish is cooked through, turning occasionally, about 6
minutes. Transfer fish to plate. Boil liquid until reduced to thick
sauce, about 8 minutes. Season with salt. Return fish to sauce and heat
through. Sprinkle with cilantro. Serve over rice.
Serves 2.
Bon Appetit June 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Thai Fishcakes With An Oriental Salad [Home]
Title: Thai Fishcakes With An Oriental Salad
Yield: 1
Ingredients
1 a bunch of fresh coriander
1 tb grated ginger; (trim the
-skin off
1 ; first)
1 ts garlic
1 ts red chillies
2 tb coconut cream
225 g cod; (1/2lb)
1 chilli paste to taste
1 tb lime juice and rind combined
1 a pinch of salt and pepper
1 a generous pinch of sugar
2 generous pinches of red
-onion
1 breadcrumbs
1 some sesame and vegetable
-oil for f; rying
------------------------FOR THE DRESSING------------------------------
1 tb soya sauce
1 tb sesame oil
1 a pinch of sugar
1 a pinch of salt and pepper
1 a pinch of ginger
1 tb lime juice and zest
--------------------------FOR THE SALAD-------------------------------
1 bok choy
1 whole chinese lettuce
1 fennel
1 handful beansprouts
1 few spring onions
1 few coriander leaves
----------------------------TO FINISH---------------------------------
1 vinegar
1 white wine
Instructions
Mix in a blender the coriander, grated ginger, garlic, red chillies and
coconut cream. Blend until mixed and finely chopped.
Take the cod and ask your fishmonger to skin and pin it for you and add
this to your mixture. Next add you chilli paste, as much as you want to
taste and blend for 30 seconds.
Once blended put into a large bowl and add the lime juice and rind, salt,
pepper, sugar and finely chopped red onion. Finally, add the breadcrumbs
gradually while mixing until it becomes more sticky than wet. Pop into
the fridge for 20 minutes.
Remove the mixture from the fridge and roll a small handful between the
palms of your hand to make a ball then slowly pat it out, you must try not
to crack the edges. You will need 3 fishcakes per person.
Put about 1/4 of an inch of sesame oil and half vegetable oil in a frying
pan and put on half heat. Shallow fry your fishcakes all the while moving
the pan to prevent them sticking to the bottom. Fry for 15 minutes.
Next make your salad dressing. Simply whisk all the ingredients together
and leave aside.
For the Oriental Salad Take a whole Chinese lettuce and shred finely.
With your Bok Choi you should only cut away the stalks and add whole to
your salad. Take your fennel, peel it, cut it into quarters, remove the
stalk in the centre and slice vertically into fine shavings. Add a
handful of washed beansprouts. Take a handful of spring onions, cut the
green tops off, tail them as well and finely slice. Finally mix together
and add a few coriander leaves.
Finally cover the plate with your salad, drizzle 2 tbsp of your dressing
over this and arrange your three fishcakes in the centre of the plate.
For the finishing touch make a dressing of half vinegar and half white
wine, drizzle a few tbsp's onto your fishcakes and garnish with a sprig of
coriander.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Thai Fresh Cucumber Salad (Taeng Kwa Brio Wan) [Home]
Title: Thai Fresh Cucumber Salad (Taeng Kwa Brio Wan)
Yield: 6 Servings
Ingredients
3 md cucumbers; sliced as thinly
-- as pos
1 salt
1/2 ts dried hot pepper flakes
1 tb sugar; dissolved in: hot
-water
4 tb white vinegar
2 tb minced red onion; -or-
-minced scallions (
Instructions
*Note: The book says to peel the cucumbers only if they are waxed and even
then leave on a few strips. I say to remove all the peel if it's been
waxed. Yuck.
In a bowl, generously salt the sliced cucumbers. Allow to sit for at least
30 minutes, stirring occasionally.
Combine the other ingredients.
Squeeze out as much of the cucumber juice as you can, by wringing a handful
at a time in a double layer of cheesecloth or a dish towel. Twist until
you can extract no more juice.
Combine the squeezed cucumbers and the sauce in a serving bowl and
refrigerate until ready to serve.
Source: Sundays at Moosewood Restaurant Typed for you by Karen Mintzias
[Home] Thai Fresh Cucumber Salad (Taeng Kwa Brio Wan [Home]
Title: Thai Fresh Cucumber Salad (Taeng Kwa Brio Wan
Yield: 6 Servings
Ingredients
3 md cucumbers; sliced as thinly
-- as pos
1 salt
1/2 ts dried hot pepper flakes
1 tb sugar; dissolved in: hot
-water
4 tb white vinegar
2 tb minced red onion; -or-
-minced scallions (
Instructions
*Note: The book says to peel the cucumbers only if they are waxed and
even then leave on a few strips. I say to remove all the peel if
it's been waxed. Yuck.
In a bowl, generously salt the sliced cucumbers. Allow to sit for at
least 30 minutes, stirring occasionally.
Combine the other ingredients.
Squeeze out as much of the cucumber juice as you can, by wringing a
handful at a time in a double layer of cheesecloth or a dish towel.
Twist until you can extract no more juice.
Combine the squeezed cucumbers and the sauce in a serving bowl and
refrigerate until ready to serve.
Source: Sundays at Moosewood Restaurant Typed for you by Karen
Mintzias
[Home] Thai Fried Bananas [Home]
Title: Thai Fried Bananas
Yield: 2 Servings
Ingredients
2 banana; firm
1 tb palm sugar (brown will do if
- you ca
1 tb butter
1 lime; juiced
Instructions
Peel bananas; slice lengthwise, then in half. Fry in butter until soft and
golden. Add sugar and stir until syrup thickens. Sprinkle with lime juice
and
serve.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Thai Fried Chicken [Home]
Title: Thai Fried Chicken
Yield: 1 Servings
Ingredients
4 lb whole chicken (fryer only)
3 tb pounded garlic
2 ts white pepper
2 ts salt
1 ts chicken stock powder knorr
5 tb soy sauce
1 md chinese parsley
4 tb white sugar
1 tb fish sauce
1 ts grilled dry red chili
3 tb vinegar
2 c glutinous rice (sticky rice)
Instructions
Chop parsley and set leaves aside. Pound the rest of
parsley--including roots--with garlic. Set aside 1 table spoon of
pounded garlic for dip sauce. Mix 2 table spoons pounded garlic, 1
table spoon sugar, and the rest of white pepper, salt, Knorr, and
soy sauce in small bowl. Cut chicken lengthwise along its front and
spread flat. Pierce skin with fork. Apply ingredient thoroughly, seal
in plastic bag, and put in refrigerator over night. Soak 2 cups of
glutinous rice (preferably over night or at least 3 hours).
Sticky rice: Put steaming screen (comes with most rice cookers) into
medium size rice cooker. Put water below screen level. Put soaked
glutinous rice into cooker and start cooking. Loosen rice with fork
thoroughly after 12-18 minutes. Continue cooking until auto-switch
turns off.
Sauce: Put chili powder, vinegar, the rest of pounded garlic, fish
sauce, and sugar in small bowl. Put ingredients in micro- wave for
1.5 minutes to let sugar dissolve and garlic sap soften. Ingredients
in sauce pan over range works as well. Let sauce cool down and set
for 15 minutes. Put chopped parsley leaves on top.
Chicken: Heat oven to 425 degrees for 10 minutes. Put chicken in tray
skin side up and stick it in middle-lower shelf. After 25-30 minutes,
drain chicken gravy into bowl and apply on chicken skin thoroughly,
using brush or spoon. Reduce heat to 400 and put chicken back in
for 15-20 minutes, or until skin turns golden brown (watch carefully
at this time). Drain gravy again if need- ed. Spread chili sauce on
top of chicken before serving with sticky rice. Or cut and dip
chicken in sauce if prefer chicken skin crispy.
Nopadon.
[Home] Thai Fried Noodles (1) [Home]
Title: Thai Fried Noodles (1)
Yield: 3
Ingredients
1/2 lb fresh rice noodles; cut into
- 1/2-inch sl
1 c fresh bean sprouts
1/3 c oil
1 tb minced garlic
4 tb minced shallots
2 ts shrimp paste; (kapee)
1 tb chopped dried shrimp; (opt.)
10 md shrimp; shelled, deveined
1 or substitute pork
3 tb fish sauce; (nam pla)
1 tb rice vinegar
2 tb light brown sugar
2 tb tomato ketchup
1 ts chili powder; (optional)
2 eggs; lightly beaten
----------------------------GARNISHES---------------------------------
1/3 c coarsely ground peanuts; -
-(unsalted)
1/2 ts dried red chili flakes;
-(opt)
2 green onions; finely sliced
2 tb chopped coriander leaves
2 limes; cut into wedges
1 sm cucumber; sliced
Instructions
If using dried rice noodles, soak in hot water for 20 minutes before
cooking.
Drain. In 4 quarts boiling water, cook fresh rice noodles 2 to 3 minutes or
until just tender to the bite, al dente. Drain. Rinse. Drain for 30 minutes
or
until dry. In boiling water, blanch the bean sprouts for 30 seconds.
Refresh
under cold water. Drain.
Heat oil. Fry garlic and shallots until golden. Add the shrimp paste and
dried
shrimp. Stir. Add the shrimp and stir-fry until done. Add the fish sauce,
vinegar, sugar, ketchup, and chili powder. Stir until sugar dissolves. Add
the
beaten eggs and let them set slightly. Then stir to scramble. Add the
noodles
and toss for about 2 minutes. Place the Pad Thai on a platter. Sprinkle the
noodles with peanuts, chili flakes, green onions, and coriander. Arrange
lime
wedges around the edge of the platter. Serve with a side dish of fresh bean
sprouts and cucumbers.
(Yield: 3-4 serving)
Source: The Southeast Asia Cookbook, by Ruth Law
Per serving: 383 Calories (kcal); 30g Total Fat; (68% calories from fat);
10g Protein; 22g Carbohydrate; 157mg Cholesterol; 84mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fruit; 5 1/2
Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Fried Noodles (3) [Home]
Title: Thai Fried Noodles (3)
Yield: 4 Servings
Ingredients
3 tb vegetable oil
4 garlic cloves - finely
-crushed
1 tb fish sauce to
4 tb lime juice
1 ts crushed palm sugar
2 eggs; beaten
12 oz rice vermicelli - soaked in
-water f; or - 20 minutes, d
4 oz peeled shrimp
4 oz bean sprouts
4 green onions; sliced
---------------------------TO GARNISH---------------------------------
2 tb dried shrimp, ground
1 roasted peanuts - finely
-chopped
1 cilantro leaves
1 lime slices
Instructions
Heat oil in a wok, add garlic and cook, stirring occasionally, until
golden. Stir in fish sauce, lime juice and sugar until sugar has
dissolved. Quickly stir in eggs and cook for a few seconds. Stir in
noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean
sprouts and half of the green onions.
When noodles are tender, transfer contents of wok to a warmed serving
dish. Garnish with remaining bean sprouts and green onions, dried
shrimp, peanuts, cilantro leaves and lime slices.
Source: The Book of Thai Cooking, by Hilaire Walden; HPBooks,
: ISBN 1-55788-038-7
From: stigle@cs.unca.edu (Sue Stigleman)
[Home] Thai Fried Noodles (Pad Thai) [Home]
Title: Thai Fried Noodles (Pad Thai)
Yield: 4 Servings
Ingredients
3 tb oil
2 oz ready-fried beancurd (or
-more), c; ut into 1/2 cube
1 egg
4 oz flat noodles; cooked
1 tb chi po (preserved turnip)
-(finely; chopped)
2 spring onions; in 1 pieces
2 tb chopped roasted peanuts
3 oz beansprouts
1/2 ts chili powder
1 ts sugar
2 ts light soy sauce
1 ts lemon juice
1 lime wedge (for garnish)
1 sprig of fresh coriander
-(for garn; ish)
Instructions
In a wok of frying pan, heat oil. Add garlic & fry til golden brown.
Add ready-fried beancurd and stir. Break egg into wok, cook for a
moment, then stir. Add cooked noodles, stir, then add turnip and
spring onions & half of peanuts and half of beansprouts. Stir well;
add chili powder, sugar, light soy sauce, and lemon juice. Stir well
& turn on to a plate. Sprinkle with remaining peanuts and chopped
coriander leaf. Arrange remaining beansprouts & lime wedge on side of
plate.
(From Thai Vegetarian Cooking, Vatcharin Bhumichitr,Clarkson Potter
Pub)
[Home] Thai Fried Rice - Chao Praya Thai Restaurant [Home]
Title: Thai Fried Rice - Chao Praya Thai Restaurant
Yield: 4 Servings
Ingredients
**Steamed Rice**
1 c long grain rice
1 1/2 c water
**Fried Rice**
4 c cold steamed rice
3 tb peanut oil
2 md onions; finely chopped
1 lg pork chop; finely diced
1 c raw prawns, shelled;
-deveined
3/4 c crab meat
3 eggs; beaten
2 tb fish sauce
1 tb Tabasco sauce
2 tb tomato paste
1 c spring onions; chopped
3 tb fresh cilantro leaves;
-chopped
salt and pepper; to taste
chili sauce; to taste
Instructions
Heat oil in a wok or large frying pan and saute onions until soft and
translucent. Increase heat to high and add pork and fry for 3 minutes.
Add prawns and crab meat and fry for 3 more minutes.
Season beaten eggs with salt and pepper and pour into center of wok.
Stir until just beginning to set, then add rice and stir well. Continue
stirring until rice is heated through.
Sprinkle fish sauce over and mix well. Add chili sauce and tomato paste
and toss thoroughly so the rice has a reddish color. Remove from heat,
stir spring onions in and place on serving platter. Sprinkle with
chopped cilantro leaves.
Recipe from Colorado's Gourmet Gold - Cookbook of Recipes from Popular
Colorado Eateries No ISBN , First Edition November 1990 Laika Inc
Posted to RecipeCafe and EthnicRegMC 8/99 by JoAnn Pellegrino
- - - - - - - - - - - - - - - - - -
Contributor: Chao Praya - Quebec St Commerce City Colorado
Preparation Time: 0:00
[Home] Thai Fried Rice With Vegetables [Home]
Title: Thai Fried Rice With Vegetables
Yield: 1 Recipe
Ingredients
--------------------------NORMA WRENN---------------------------------
1/4 c white onion; chopped
1 tb fresh garlic; chopped
12 oz fresh or frozen mixed
1 vegetables
3 tb vegetable oil or butter
1/4 ts ground black pepper
1 tb brown sugar (optional)
3 tb oyster sauce or thai kitchen
1 fish sauce
Instructions
Brown Onion And Garlic In Oil Or Butter. Add Remaining Ingredients
And Simmer For 10-15 Minutes. Serves 2-4. MM Norma Wrenn
Copyright: Thai Kitchen & Epicurean International
Title: Thai Fried Rice
Yield: 4 Servings
Ingredients
4 tb vegetable oil
2 lop cheung or chinese
1 sausages, thinly sliced
1/2 lb medium shrimp, peeled,
1 deveined and patted dry
2 eggs, beaten
2 serranos, seeded and diced
1 cl garlic, minced
3 scallions, thinly sliced
3 c cold cooked rice
1 thai fish or soy sauce
2 thai red chiles, seeded and
1 diced
Instructions
Heat 2 T of oil in wok over high heat.
Stir-fry sausages until edges are crisp. Transfer to platter with
slotted spoon. Stir-fry shripm just until pink and transfer to
platter. Drain liquid from wok, leaving about a spoonful of oil. Pour
in eggs, swirling to make a thin, puffy layer. Quickly scramble into
bite-sized pieces and transfer to platter.
Return wok to high heat and swirl in remaining oil. Stir-fry
serranos, garlic, and scallions less than a minutes. Add rice,
stirring and tossing to evenly coat and fry. Return sausage, shrimp,
and egg to wok, drizzle fish or soy suace to taste, and stir and toss
less than a minutes. Turn out onto platter and garnish with red
chiles.
Source: "Totally Chile Pepper Cookbook", 1994
[Home] Thai Fruit & Shrimp Salad (Yam Polamal) [Home]
Title: Thai Fruit & Shrimp Salad (Yam Polamal)
Yield: 4 Servings
Ingredients
2 c assorted fruits *
2 tb oil
1 shallot, thinly sliced
3 garlic cloves, thinly sliced
1 juice of 1 lime
1 ts kosher salt
1 ts sugar, or to taste
-(optional)
1/4 cooked shrimp
2 tb chopped raw peanuts
1 fresh red chile, seeded,
-finely shr; edded
Instructions
* (sliced green apples, pears, tangerine or orange sections,
grapefruit or pomelo, halved and seeded grapes, strawberries, firm
papaya).
Recipe courtesy of Chalie Amatyakul, director, Thai Cooking School at
The Oriental, Bangkok. Reprinted from "Southeast Asian Cooking," by
Jay Harlow (Ortho Books, 1987).
Cut the fruit into bite-sized pieces. If using pomelo, peel the
individual sections and break them apart into grains about the size
of a grape seed. Toss apple or pear slices in a little citrus juice
to keep them from oxidizing.
Using a small skillet or saucepan, heat the oil over low heat and
gently fry the shallot and garlic in it until lightly browned. Remove
and drain on paper towels. Discard the oil or reserve it for another
use.
Combine the lime juice, salt and sugar (if used) in a medium bowl and
stir to dissolve. Add the fruits, shrimp and half the garlic and
shallot: toss to coat evenly with dressing. Taste for seasoning and
adjust if necessary. Transfer to a serving dish and garnish with the
remaining garlic and shallot, peanuts and chile shreds.
Serves 4.
San Francisco Chronicle, 3/9/88.
Posted by Stephen Ceideberg; February 24 1993.
[Home] Thai Fruit And Shrimp Salad (Yam Polamal) [Home]
Title: Thai Fruit And Shrimp Salad (Yam Polamal)
Yield: 4 Servings
Ingredients
2 c assorted fruits *
2 tb oil
1 shallot, thinly sliced
3 garlic cloves, thinly sliced
1 juice of 1 lime
1 ts kosher salt
1 ts sugar, or to taste
-(optional)
1/4 cooked shrimp
2 tb chopped raw peanuts
1 fresh red chile, seeded,
-finely shr; edded
Instructions
* (sliced green apples, pears, tangerine or orange sections,
grapefruit or pomelo, halved and seeded grapes, strawberries, firm
papaya).
Recipe courtesy of Chalie Amatyakul, director, Thai Cooking School at
The Oriental, Bangkok. Reprinted from "Southeast Asian Cooking," by
Jay Harlow (Ortho Books, 1987).
Cut the fruit into bite-sized pieces. If using pomelo, peel the
individual sections and break them apart into grains about the size
of a grape seed. Toss apple or pear slices in a little citrus juice
to keep them from oxidizing.
Using a small skillet or saucepan, heat the oil over low heat and
gently fry the shallot and garlic in it until lightly browned.
Remove and drain on paper towels. Discard the oil or reserve it for
another use.
Combine the lime juice, salt and sugar (if used) in a medium bowl and
stir to dissolve. Add the fruits, shrimp and half the garlic and
shallot: toss to coat evenly with dressing. Taste for seasoning and
adjust if necessary. Transfer to a serving dish and garnish with the
remaining garlic and shallot, peanuts and chile shreds.
Serves 4.
San Francisco Chronicle, 3/9/88.
Posted by Stephen Ceideberg; February 24 1993.
[Home] Thai Garlic Chicken (Kai Yang) [Home]
Title: Thai Garlic Chicken (Kai Yang)
Yield: 1 Recipe
Ingredients
1 no ingredients
Instructions
1 roasting; (3-pound) chicken
-or 6 chicken breast halves
6 cloves garlic
2 ts salt
2 tb black peppercorns
4 whole plants fresh
-coriander; (cilantro),
-including roots
2 tb fresh lemon juice
This may sound like a lot of garlic and pepper, but the end result is
delicious. The coarsely crushed peppercorns are not as hot as the same
amount of finely ground pepper.
Cut whole chicken into serving pieces. Crush the garlic with the salt to
make a paste. Coarsely crush peppercorns with spice grinder or mortar and
pestle. Finely chop the well-washed coriander, roots, stems and leaves.
Combine the garlic, salt, pepper coriander and lemon juice together and rub
mixture into the chicken pieces. Place in a sealable plastic bag and let
stand for at least 1 hour at room temperature or in the refrigerator
overnight.
Preheat broiler to high. Broil 6-inches from heat source and cook, turning
chicken every 5 minutes, until chicken juices run clear and skin is crisp
or
cook over glowing coals on a barbecue grill.
from the Chicken-recipes list at Onelist, posted by Mimi Hiller
MM-formatted by Petra
[Home] Thai Garlic Prawns [Home]
Title: Thai Garlic Prawns
Yield: 4 Servings
Ingredients
1 stephen ceideburg
8 cloves garlic, crushed
2 tb minced corriander root
2 tb fish sauce
1 1/2 tb brown sugar
1/2 ts sugar
1 1/4 lb cleaned prawns
1 oil for frying
Instructions
Spanish garlic prawns are yesterday's fashion, but are still so
enjoyable that most of us are prepared to eat them and to hell with
friends and colleagues next day. Perhaps the vast quantity of
coriander root in this Thai version has magical properties because
the after-math doesn't seem to be severe.
Prepare a marinade by mixing together 8 crushed cloves of garlic, 2
tablespoons washed and minced coriander root, 2 table- spoons fish
sauce, 1.5 tablespoons brown sugar and 1/2 teaspoon pepper. Add 500 g
of shelled and cleaned prawns and leave to marinate for 15-30 minutes.
Heat 2 tablespoons oil in a frying pan, add the prawns and their
marinade and stir-fry for 3-4 minutes or just until the prawns are
pink. Stir in the juice of a lemon and serve immediately with rice
and sliced tomatoes and cucumber.
From an article by Meryl Constance in The Sydney Morning Herald,
7/20/93. Courtesy Mark Herron.
[Home] Thai Garlic Soup [Home]
Title: Thai Garlic Soup
Yield: 6 Servings
Ingredients
4 tb minced garlic; or 5 cloves
2 tb peanut oil
6 c light stock or water
4 ts soy sauce; or 5
1 ts salt; or less
3 c cabbage; coarsely chopped
2 md carrots; cut diagonally
-into 1-in
1 ***options***
1 st celery; chopped
1 sliced mushrooms; a few
1 red pepper flakes; crushed;
-to taste
Instructions
In a deep saucepan, saute the garlic in oil over medium heat until it
starts to turn brown. This will take only a few minutes.
Add remaining ingredients and bring to a boil. Lower the heat and simmer,
covered, about 10 minutes, or until all the vegetables are tender.
Taste and adjust seasonings. Serve immediately or store for reheating
later.
*The soup reheats well.
REF Recipe from STILL LIFE WITH MENU (Revised) by Mollie Katzen, 1988 1995
Ten Speed Press. *Garlic mellows as it cooks. Reprinted in DIET FOR ALL
SEASONS, by Elson M. Haas (MD) (Paperback - ISBN 0890877327 - Celestial
Arts - 1995)
>From: KitPATh
- - - - - - - - - - - - - - - - - - -
Per serving: 90 Calories (kcal); 5g Total Fat; (33% calories from fat); 12g
Protein; 9g Carbohydrate; 0mg Cholesterol; 1106mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 25062 0 0 0 0 0 0 0 0 0 0
Contributor: A DIET FOR ALL SEASONS (1995) Haas & Manzolini
Preparation Time: 0:00
[Home] Thai Glass Noodles (Yam Woon Sen) [Home]
Title: Thai Glass Noodles (Yam Woon Sen)
Yield: 4
Ingredients
2 oz dried mung bean noodle
1 whole chicken breast; boned,
- skinned, chop
1 salt and pepper to taste
1 fresh red or green chile;
-chopped
3 tb lime juice
2 tb nam pla; (thai fish sauce)
1 ts sugar
3 shallots; peeled, thinly
1/2 c fresh coriander leaves
6 oz cooked bay shrimp
1 shredded lettuce
Instructions
This recipe comes from the Oriental Hotel in Bangkok, location of the Thai
Cooking School. It has been adapted for the American cook. With this recipe
it's necessary to use mung bean glass noodles rather than those based on
rice
flour. Check the ingredients on the package when buying.
Put mung bean noodles in a bowl and pour in lukewarm water to cover. Let
soak
until soft and pliable (about 15 minutes). Drain. Add noodles to a large
pot
of boiling water. Reduce to medium heat; cook until noodles are plump and
glass like (3 to 5 minutes). Drain in a colander; rinse with cold water;
drain
again. Cut into 3 or 4 inch lengths.
Chill.
Pour oil into a hot wok or skillet. Add chicken; saut‚ until it loses it's
pink color. Break into small morsels. Season with salt and pepper to taste.
Cool.
Mix together chile, lime juice, nam pla, sugar, shallots and coriander;
pour
over noodles and mix thoroughly. Add chicken, shrimp and chilled noodles;
mix
well.
Serve on a bed of shredded lettuce. Garnish with the optional crisp fried
shallots.
Serves 4 to 6.
NOTE: Crisp fried shallots are available in Asian grocery stores.
San Francisco Chronicle, 8/29/90.
As far as the crisp fried shallots go, they're easy to make. Just fry some
sliced shallots in a little oil until they're browned and crisp. I wouldn't
hesitate to substitute dried onion flakes fried in the same way... I add
them
to a lot of Thai soups for an extra flavor accent.
Per serving: 138 Calories (kcal); 7g Total Fat; (44% calories from fat);
15g Protein; 3g Carbohydrate; 46mg Cholesterol; 47mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Glazed Pork Chops [Home]
Title: Thai Glazed Pork Chops
Yield: 4 Servings
Ingredients
1 tb vegetable oil
4 pork chops, 1/2 thick
1/2 c knorr thai sauce
1/4 c peach or apricot jam
1/2 red pepper, chopped
1 chopped cliantro or parsley
Instructions
In a skillet, heat oil over medium-high heat; add pork chops and
brown on both sides. In a small bowl combine sauce and jam; pour over
chops, turning to coat. Stir in red pepper. Reduce heat; simmer
uncovered 10 minutes or until tender, turning chops occasionally.
Serve with rice and garnish with chopped cilantro or parsley.
[Home] Thai Green Chicken Curry [Home]
Title: Thai Green Chicken Curry
Yield: 4 Servings
Ingredients
400 ml coconut milk
100 g bamboo shoots, sliced
70 g thai green curry paste
1 tb fish sauce
200 g chicken thigh fillets
1/2 ts palm sugar (sliced)
1/2 ts green chilli, seeds
-removed,chopped; finely
200 ea kaffir lime leaves
200 ml water
1 tb fresh basil chopped finely
----------------------------TO SERVE----------------------------------
1 basil leaves
1 red chilli slices
Instructions
Simmer 1 cup of coconut cream and curry paste over moderate heat,
stirring until it becomes fragrant and the oil starts to separate
from the coconut cream. Add Chicken Fillets and cook over Moderate
heat, stirring frequently until the chicken changes colour. Add the
remaining coconut cream and sufficient water to cover the chicken.
Add Lime Leaves and Bamboo Shoots. Bring to the boil (stirring),
reduce heat & simmer until the chicken is tender. Stir in the fish
sauce, sugar, green chilli and basil. Simmer for a further 5 minutes.
TO SERVE:- Transfer to a fresh serving bowl and scatter with the fresh
Basil & Chilli slices.
From: Australian Vogue Wine & Food Cookbook 94/95
[Home] Thai Green Chicken With Rice Noodles [Home]
Title: Thai Green Chicken With Rice Noodles
Yield: 4
Ingredients
3 c coconut cream
2 tb green curry paste
60 g rice noodles; about (2 oz)
1 roast chicken
1 tb asian fish sauce
1/2 c coriander leaves
Instructions
In a no-stick pan bring coconut cream to a simmer, stirring occasionally.
Soak rice noodles in hot water for about 10 minutes.
Meanwhile, using a cleaver, cut chicken into small pieces, keeping it on
the
bone. Add chicken to coconut cream mixture and reheat on low heat. Stir
fish
sauce into chicken.
Place noodles in a deep serving dish and top with chicken and sauce.
Sprinkle
coriander leaves over chicken and serve.
Converted by MC_Buster.
Per serving: 657 Calories (kcal); 63g Total Fat; (80% calories from fat);
7g Protein; 27g Carbohydrate; 0mg Cholesterol; 16mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 12
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Green Curry Chicken With Basil [Home]
Title: Thai Green Curry Chicken With Basil
Yield: 6
Ingredients
3 cn unsweetened coconut milk;
-(do not shake can)
3 pieces galangal; (siamese
-ginger
2 tb fish sauce; (nam pla)
3 tb fresh green curry paste
2 whole chicken breasts;
-boned, skinned, cut into
8 kaffir lime leaves; dried or
- fresh
1 or fresh citrus leaves
3/4 c basil leaves; thai basil
-best
4 green serrano chilies;
-sliver
2 c fresh green peas; or
8 sm thai eggplants
1 chicken stock or water
1 hot cooked rice
Instructions
The recipe for green curry paste follows. You can make it as hot as you
like
by altering the amount of peppers used. THAI GREEN CURRY CHICKEN WITH BASIL
Tiny pea-size Thai green eggplants are cooked with this curry. You may
substitute fresh garden peas which satisfies the visual appearance.
Allow the coconut milk to stand for one hour or until it separates. Skim
about
1 cup thick coconut cream off the top.
Put coconut cream, galangal and fish sauce into a wok or saucepan. Cook,
stirring over high heat until it becomes thick and oily. Add green curry
paste
and cook until it becomes aromatic, about 2 minutes.
Add chicken; cook over medium heat for about 2 minutes, stirring
frequently.
Add remaining 2 cups of coconut milk, citrus leaves, 1/2 cup of the basil,
chilies and peas. Bring to a boil, stirring frequently, and simmer 5
minutes.
Thin sauce with chicken stock or water. Garnish with remaining basil
leaves.
Serve hot with rice.
Per serving: 51 Calories (kcal); 1g Total Fat; (16% calories from fat); 3g
Protein; 8g Carbohydrate; 1mg Cholesterol; 3mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Green Curry Eggplant Stack [Home]
Title: Thai Green Curry Eggplant Stack
Yield: 6
Ingredients
1 c curry paste
--------------------------CURRY PASTE---------------------------------
14 oz canned low-fat coconut milk
1 c rice milk or soy milk
1 c green summer squash cubes
1 cooked until soft and
-drained
1/2 bn thai or italian basil
-leaves; stemmed
1/2 bn fresh cilantro leaves;
-stemmed
1 sea salt to taste
--------------------------BARLEY SALAD--------------------------------
3 c cooked barley
2 scallions; white part only,
1 thinly sliced
1 tomato; finely diced
1 sm cucumber; peel on,
1 seeded and finely diced
1/4 c fresh lime juice
1 ts sea salt
2 tb chopped fresh mint
2 ts sesame seeds; toasted,
-optional
-----------------------SAUTEED VEGETABLES-----------------------------
1 1/2 lb seasonal vegetables; (see
-note)
1 cut into bite-sized pieces
1/4 c beans sprouts
4 shallots; sliced thin
2 ts canola oil; (optional)
1 tb finely shredded fresh mint
-leaves
1 tb finely shredded fresh basil
-leaves
1 red onion; peeled
1 and sliced thin
Instructions
Note: broccoli, cauliflower, carrots, zucchini, sliced shiitake and whole
oyster mushrooms, green beans, long beans, bok choy and other greens, cubed
tomato, peppers, and Japanese eggplant
To make the curry sauce: In a medium saucepan, combine the curry paste,
coconut milk, and rice milk and bring to boil. Reduce heat and simmer for
20
minutes. Strain the sauce. Transfer to a blender and add the squash, basil
and
cilantro. Blend until smooth. Add salt. Set aside.
To make the salad: In a medium bowl, combine all the ingredients and mix
well.
Ingredients:
To make the sauteed vegetables: In a large saute pan or skillet, saute the
vegetables and shallots in the oil over very high heat about 5 minutes. Or
cook them in a dry nonstick pan just until they start to soften. Add the
curry
sauce, bean sprouts, mint, basil and onion and cook for another 2 or 3
minutes. Ingredients:
To assemble: Put 1/4 cup barley salad in the bottom of shallow soup or
pasta
bowl. Place 1 eggplant round on top of the salad, place 1 cup sauteed
vegetables on the eggplant and top with a second eggplant round. Pour 1/2
cup
curry sauce around the plate. Top the eggplant with some sprouts and some
basil and mint.
Note: For a lower fat dish, replace the coconut milk with 14 ounces of rice
milk, with 1 teaspoon of coconut extract.
http://www.pbs.org/regina/recipes2 Episode 307 See separate recipe for
Mushroom and Hazelnut-Stuffed Artichokes with Saffron-Garlic Sauce which
was
also presented in Episode 307.
Per serving: 372 Calories (kcal); 24g Total Fat; (56% calories from fat);
6g Protein; 35g Carbohydrate; 7mg Cholesterol; 1512mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4
1/2 Fat; 0 Other Carbohydrates
Recipe by: Regina's Vegetarian Table: Episode 307
Converted by MM_Buster v2.0n.
[Home] Thai Green Curry Paste [Home]
Title: Thai Green Curry Paste
Yield: 1 Servings
Ingredients
15 green hot chilies
3 tb chopped shallots
1 tb chopped garlic
1 ts chopped galangal
1 tb chopped lemon grass
1/2 ts chopped kaffir lime rind
1 ts chopped coriander root
5 peppercorns
1 tb coriander seeds
1 ts cumin seeds
1 ts salt
1 ts shrimp paste
Instructions
In a wok over low heat, put the coriander seeds, and cumin seeds and
dry fry for about 5 minutes, then grind into a powder.
Into a blender, put the rest of the ingredients except the shrimp
paste adn blend to mix well. Add the coriander-cumin seed mixture
and the shrimp paste and blend to obtain 1/2 cup of a fine-textured
paste.
This can be stored in a glass jar in the refrigerator for about 3-4
months.
Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan &
Pinyo Srisawat.
[Home] Thai Green Curry [Home]
Title: Thai Green Curry
Yield: 1
Ingredients
3/4 lb dried garbanzo beans
1 (chickpeas) or about 3 cans
4 lg green chilies; (anaheim)
1 md onion; chopped
1 tb chopped garlic
1/2 c fresh cilantro; (coriander)
1 sm lemon; peeled, sectioned,
-choppe
2 ts ground coriander
1 ts ground cumin
1 ts ground turmeric
1/4 ts ground cardamom
1/4 ts ground anise seeds
1 tb tamari; (soy sauce)
1 tb worcestershire sauce
1 c apple juice
1 14 oz can evaporated skim
-milk
1 rice
Instructions
1. Soak garbanzo beans and cook in crock pot until tender.
2. Take next set of ingredients and blend in food processor or blender
until
they form a paste.
3. Heat a non-stick skillet over medium heat for a few minutes then add
paste.
Stir and cook for about five minutes. Some of paste may stick and brown but
don't let it burn. Add apple juice and stir to unstick bottom crust. Cook
for
another 5 minutes stirring.
4. Add cooked garbanzo beans and bring to a low boil. Reduce heat and
simmer
about 15 minutes.
5. Add evaporated milk and simmer another 15 minutes.
6. Serve over rice.
Per serving: 521 Calories (kcal); 3g Total Fat; (4% calories from fat); 33g
Protein; 94g Carbohydrate; 14mg Cholesterol; 626mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 1/2 Fruit; 0
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Green Papaya Salad [Home]
Title: Thai Green Papaya Salad
Yield: 1
Ingredients
1 green papaya (pawpaw).
1 tb dried shrimps.
6 snake beans or 12 green
-beans.
1 garlic clove, finely sliced.
2 sm red shallots, finely sliced.
2 sm chillies, finely sliced.
1 tb brown sugar or palm sugar.
1 tb fish sauce.
2 tb fresh lime juice.
1 tb roasted beer nuts.
Instructions
A juicy, chilli-hot but refreshing salad of grated green papaya tossed with
garlic, shallots, chilli, fish sauce, lime juice, dried shrimps and
peanuts. This is best made the old way, in a mortar and pestle, but you can
do some of it in the food processor if you prefer.
Peel and seed the papaya and slice as finely as possible. Cut each slice
into long, thin shreds. Whiz the dried shrimps in food processor or coffee
grinder until ground. Cut beans into short lengths and pound them lightly.
Place garlic, shallots, chillies, and sugar into the mortar and pound them
until crushed. You can do this in the food processor, then remove for the
next step. Add fish sauce, beans and papaya and pound lightly. Add lime
juice, turn into a larger bowl and toss gently.
Pile high on a serving plate and top with dried shrimp powder and beer
nuts.
Serves four as a salad.
Broadcast 24 October 1995
[Home] Thai Grilled Beef Salad [Home]
Title: Thai Grilled Beef Salad
Yield: 6 Servings
Ingredients
2 Garlic cloves; minced
1 Teaspoon Black peppercorn
1 Tablespoon Fresh coriander
-roots
1/2 Teaspoon Salt
2 Teaspoons Vegetable oil
1 Pound Flank or flatiron
-steak trimmed
3 Sm Firm tomatoes
1 Bermuda onion cut into
-1/4-in slic
1 Sheet heavy-duty alum. foil
- (8" x
1 Head red-leaf lettuce
--------------------------------DRESSING---------------------------------
-
1 ts Ground Dried Shrimp w/Chiles - (optional) 2 Garlic cloves; chopped
2 Red serrano chiles; sliced 2 Green serrano chiles; sliced 1 tRoasted chile sauce -(nam prik pao) 3 tb Fish sauce (nam pla) 5 tb Lime
juice 2 ts Sugar 1/4 c Coarsely chopped fresh mint 1/4 c Fresh coriander
leaves -(coarsely chopped)
POUND GARLIC, PEPPERCORN, coriander root and salt into a paste; add oil
and mix together. Rub the garlic mixture over the beef; marinate for 30
minutes. Broil or grill beef until medium rare. Slice into 2-by-1/4-inch
strips. Set aside in a large mixing bowl. Quickly char tomatoes under a
hot broiler, turning occasionally. Do not overcook. Cool. Cut into wedges
and add to the beef. Evenly spread the sliced onions on 1/2 of the sheet
of foil. Fold in half, seal the edges to form a flat parcel. Place
directly on top of a medium-high stove burner for 1 minute--it should make
sizzling sounds. Turn over; cook for about 30 seconds longer until
charred. Remove, unwrap and cool. Add to the beef mixture. Line a platter
with the large lettuce leaves. Shred remaining leaves and scatter them on
top.
Instructions
TO PREPARE THE DRESSING: In a hot, ungreased skillet, toast optional
ground dried shrimp until fragrant, about 10 seconds. Reduce to medium
heat. Add garlic, chiles, roasted chile sauce (nam prik pao), fish sauce,
lime juice and sugar; stir together until dissolved. Cool. Add beef
mixture, mint and coriander to wok; toss together gently. Pour mixture
over lettuce. Serve at room temperature.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Thai Grilled Chicken - Midsummer Thai Dinner [Home]
Title: Thai Grilled Chicken - Midsummer Thai Dinner
Yield: 4 Servings
Ingredients
6 coriander sprigs; with stems
1/2 ts chinese chili sauce; or
1 ; chili flakes
3 tb soy sauce
1 tb oyster sauce
2 garlic cloves; crushed
1/2 ts sugar
4 ea boneless chicken breasts
1 ; skin on
1 leaf lettuce
1 coriander
1 mint springs
3 green onions; slivered
--------------------TART SWEET DIPPING SAUCE--------------------------
1 c sugar
1/2 c water
1/2 c white vinegar
2 tb garlic; chopped
2 tb fish sauce
1 1/2 ts chinese chili sauce
2 tb lime juice
1/4 c carrot; shredded
Instructions
If you don't like coriander, use basil or mint instead. For a spicier
dish, increase the chili sauce.
In a blender or by hand, combine coriander, chili sauce, soy sauce,
oyster sauce, garlic and sugar. Spread on chicken and marinate for 4
hours or overnight.
Preheat broiler or barbecue. Broil chicken skin side down for 4
minutes. Turn and broil 4 minutes longer until skin is crispy and
chicken is cooked through. Cut chicken in 1/2-inch strips.
Place lettuce leaves on platter and arrange chicken on top. Carnish
with coriander, mint sprigs and green onions.
To eat in the Thai manner, roll chicken in lettuce leaves along with
herbs and onions. Dipp into dipping sauce. Alternatively, serve
lettuce, chicken and garnishes together.
Tart Sweet Dipping Sauce Tbis is the traditional Thai dipping sauce
used for salad rolls, spring rolls and most everything else.
Combine sugar, water and vinegar. Bring to boil and boil for 5
minutes. Stir in garlic, fish sauce and chili sauce. Simmer for 2
minutes. Cook and add lime juice and shredded carrot.
[Home] Thai Grilled Chicken With Cilantro Dipping Sauce [Home]
Title: Thai Grilled Chicken With Cilantro Dipping Sauce
Yield: 4
Ingredients
2 jalapeno peppers; seeds and
-ribs
1 ; removed
4 cloves garlic; 2 smashed, 2
-minced
1/2 c lightly packed cilantro
-leaves and; stems, plus 1 t
1 ; chopped cilantro
2 tb asian fish sauce; (nam pla
-or nuoc
1 ; mam)
1 tb cooking oil
1 ts asian sesame oil
1/2 ts salt
4 boneless; skinless chicken
1 ; breasts (about 1
1 ; 1/3 pounds in all)
6 tb rice-wine vinegar
1 tb sugar
1/4 ts dried red-pepper flakes
1 1/2 tb water
Instructions
1. Light the grill or heat the broiler. In a blender or food processor,
puree
the jalapenos, smashed garlic cloves, the 1/2 cup cilantro leaves and
stems,
the fish sauce, cooking oil, sesame oil, and 1/4 teaspoon of the salt. Put
the
chicken in a shallow dish and coat it with the cilantro puree.
2. Grill the chicken over moderately high heat or broil it for 5 minutes.
Turn
and cook until just done, about 5 minutes longer.
3. Meanwhile, in a small stainless-steel saucepan, bring the vinegar,
sugar,
and the remaining 1/4 teaspoon salt to a simmer, stirring. Simmer for 2
minutes. Pour the liquid into a small glass or stainless-steel bowl and let
cool. Add the minced garlic, the 1 tablespoon chopped cilantro, the
red-pepper
flakes, and water. Serve each chicken breast with a small bowl of the
dipping
sauce alongside.
--Quick From Scratch Herbs & Spices
NOTES: Asian fish sauce is available at Asian markets and many supermarkets
Posted to FOODWINE Digest TX Feb 99
Per serving: 49 Calories (kcal); 3g Total Fat; (61% calories from fat);
trace Protein; 5g Carbohydrate; 0mg Cholesterol; 267mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Grilled Chicken [Home]
Title: Thai Grilled Chicken
Yield: 4
Ingredients
1 200 gram blo creamed
-coconut; (7oz)
300 ml hot water; (1/2 pint)
3 cloves garlic; peeled and
-chopped,
1 ; up to 4
2 fresh green chillies;
-de-seeded and
1 ; chopped, up to 3
1 ts ground ginger; up to 2
3 tb light soy sauce
1 grated zest and juice of 1-2
- limes
2 tb caster sugar
1 pk fresh coriander
4 boneless chicken breasts;
-(skin on)
Instructions
1. Cut the coconut cream into large chunks and place in a bowl. Pour
over the hot water over the coconut and stir to dissolve. Place in a
blender with all the other ingredients (exept the chicken), reserving a
little coriander for garnish.
2. Blend the mixture for a few seconds until well mixed and allow to cool
slightly.
3. Make 3 diagonal cuts across the chicken breasts, arrange in a dish and
pour over half the coconut mixture. Cover and marinate in the fridge for
at least 30 minutes.
4. Preheat the grill to a medium setting. Arrange the chicken, skin-side
down in a grill pan and spread over the marinade.
5. Grill for 10-15 minutes, turning and basting occasionally. Allow
slightly longer to cook the skin side of the chicken.
6. While the chicken is cooking, heat the remaining coconut mixture in a
saucepan stirring occasionally and simmer gently for 2 minutes. Do not
boil as it may start to separate.
7. Serve the chicken with the sauce and Thai Fragrant Rice, garnished
with the reserved coriander.
Converted by MC_Buster.
NOTES : This authentic-tasting Thai dish is delicious served with a
watercress, cucumber and pine kernal salad. Allow time for the
chicken to marinate before cooking.
Converted by MM_Buster v2.0l.
[Home] Thai Grilled-Beef Salad [Home]
Title: Thai Grilled-Beef Salad
Yield: 6 Servings
Ingredients
2 garlic cloves; minced
1 ts black peppercorn
1 tb fresh coriander roots
1/2 ts salt
2 ts vegetable oil
1 lb flank or flatiron steak
-trimmed
3 sm firm tomatoes
1 bermuda onion cut into
-1/4-in slic; es
1 sheet heavy-duty alum. foil
- (8 x 1; 8)
1 head red-leaf lettuce
----------------------------DRESSING----------------------------------
1 ts ground dried shrimp w/chiles
- (opti; onal)
2 garlic cloves; chopped
2 red serrano chiles; sliced
2 green serrano chiles; sliced
1 tb roasted chile sauce (nam
-prik pao)
3 tb fish sauce (nam pla)
5 tb lime juice
2 ts sugar
1/4 c coarsely chopped fresh mint
1/4 c fresh coriander leaves
-(coarsely ch; opped)
Instructions
POUND GARLIC, PEPPERCORN, coriander root and salt into a paste; add
oil and mix together. Rub the garlic mixture over the beef; marinate
for 30 minutes. Broil or grill beef until medium rare. Slice into
2-by-1/4-inch strips. Set aside in a large mixing bowl. Quickly char
tomatoes under a hot broiler, turning occasionally. Do not overcook.
Cool. Cut into wedges and add to the beef. Evenly spread the sliced
onions on 1/2 of the sheet of foil. Fold in half, seal the edges to
form a flat parcel. Place directly on top of a medium-high stove
burner for 1 minute--it should make sizzling sounds. Turn over; cook
for about 30 seconds longer until charred. Remove, unwrap and cool.
Add to the beef mixture. Line a platter with the large lettuce
leaves. Shred remaining leaves and scatter them on top.
TO PREPARE THE DRESSING: In a hot, ungreased skillet, toast optional
ground dried shrimp until fragrant, about 10 seconds. Reduce to
medium heat. Add garlic, chiles, roasted chile sauce (nam prik pao),
fish sauce, lime juice and sugar; stir together until dissolved.
Cool. Add beef mixture, mint and coriander to wok; toss together
gently. Pour mixture over lettuce. Serve at room temperature.
[Home] Thai Ham & Chicken Salad (Ceideburg) [Home]
Title: Thai Ham & Chicken Salad (Ceideburg)
Yield: 4 Servings
Ingredients
1 stephen ceideburg
----------------------------DRESSINGS---------------------------------
1/2 chinese cabbage, shredded
2 carrots, grated
1 capsicum pepper, cut into
1 thin strips
2/3 lb cooked chicken meat,
1 shredded
3 1/2 oz ham, finely sliced
1 birdseye chilli, finely
1 chopped
2 cl garlic crushed
2 tb lime (or lemon), juice
2 tb dark soya sauce
1/2 c flaked almonds, lightly
-toasted
Instructions
Bring a large pot of water to the boil and have ready a sink full
of icey-cold water. Plunge the shredded cabbage into the boiling
water for one minute then scoop it out and into the cold water.
Drain and dry the cabbage and arrange it and the other vegetables
in sections or concentric rings for maximum decorative value on a
large serving dish. Fill the centre of the arrangement with chicken
and ham. Decorate the dish with bright red chilli "flowers"
(optional). Pass the dressing separately.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
12/22/92.
[The chilli "flowers" can be easily made by slitting long, thin,
hot chillies lengthwise from near where the stem attaches and then
tossing the slit chillies into a bowl of ice water and ice cubes. The
"petals" will curl back and make an attractive garnish. Make about
eight slits. S.C.]
[Home] Thai Ham & Chicken Salad [Home]
Title: Thai Ham & Chicken Salad
Yield: 4 Servings
Ingredients
1 stephen ceideburg
----------------------------DRESSINGS---------------------------------
1/2 chinese cabbage, shredded
2 carrots, grated
1 capsicum pepper, cut into
1 thin strips
2/3 lb cooked chicken meat,
1 shredded
3 1/2 oz ham, finely sliced
1 birdseye chilli, finely
1 chopped
2 cl garlic crushed
2 tb lime (or lemon), juice
2 tb dark soya sauce
1/2 c flaked almonds, lightly
-toasted
Instructions
Bring a large pot of water to the boil and have ready a sink full
of icey-cold water. Plunge the shredded cabbage into the boiling
water for one minute then scoop it out and into the cold water.
Drain and dry the cabbage and arrange it and the other vegetables
in sections or concentric rings for maximum decorative value on a
large serving dish. Fill the centre of the arrangement with chicken
and ham. Decorate the dish with bright red chilli "flowers"
(optional). Pass the dressing separately.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
12/22/92.
[The chilli "flowers" can be easily made by slitting long, thin,
hot chillies lengthwise from near where the stem attaches and then
tossing the slit chillies into a bowl of ice water and ice cubes. The
"petals" will curl back and make an attractive garnish. Make about
eight slits. S.C.]
[Home] Thai Ham And Chicken Salad [Home]
Title: Thai Ham And Chicken Salad
Yield: 4 Servings
Ingredients
1 stephen ceideburg
----------------------------DRESSINGS---------------------------------
0.50 chinese cabbage, shredded
2.00 carrots, grated
1.00 capsicum pepper, cut into
1 thin strips
0.67 lb cooked chicken meat,
1 shredded
3.50 oz ham, finely sliced
1.00 birdseye chilli, finely
1 chopped
2.00 cl garlic crushed
2.00 tb lime (or lemon), juice
2.00 tb dark soya sauce
0.50 c flaked almonds, lightly
-toasted
Instructions
Bring a large pot of water to the boil and have ready a sink full
of icey-cold water. Plunge the shredded cabbage into the boiling
water for one minute then scoop it out and into the cold water.
Drain and dry the cabbage and arrange it and the other vegetables
in sections or concentric rings for maximum decorative value on a
large serving dish. Fill the centre of the arrangement with chicken
and ham. Decorate the dish with bright red chilli "flowers"
(optional). Pass the dressing separately.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
12/22/92.
[The chilli "flowers" can be easily made by slitting long, thin,
hot chillies lengthwise from near where the stem attaches and then
tossing the slit chillies into a bowl of ice water and ice cubes. The
"petals" will curl back and make an attractive garnish. Make about
eight slits. S.C.]
[Home] Thai Hoi Tohd (Fried Mussels) [Home]
Title: [Thai] Hoi Tohd (Fried Mussels)
Yield: 6 Servings
Ingredients
1 kg Mussels
1 c Tua phak yao
- (long beans); cut into 1
-inch pieces
1 c Tua ngok (bean sprouts)
-(optional)
1/2 c Hom daeng (shallots),
-thinly slice
2 tb Kratiem (garlic), minced
1 tb Nam prik pao (toasted
-chilis in b
1 tb Prik ki nu daeng (red
-birdseye chi
1 ts Nan tan sai daeng (brown
-granulate
1 ts Prikthai (black pepper),
-freshly g
Instructions
Just the thing if you're in a hurry: and a tasty party food, or between
meal snack as well.
Method
Clean the mussels, carefully removing the beards.
In a wok or skillet over medium heat, saute the shallots and garlic until
aromatic.
Add the mussels, stir fry on high heat for 1 minute, add the remaining
ingredients (except the beans and bean sprouts) and cover the pan, reducing
the heat to medium, for a further 5 minutes. Shake the pan occasionally to
move the mussels around and ensure even cooking.
Check the cookig: discard any unopened mussels.
If you want a substantial meal, add the beans and stir fry until heated
through, then remove from the heat and add the bean sprouts, stirring
briefly, then transfer to the serving platter.
Serving & Storage
For a light snack, the mussels are eaten alone, using a convenient half
shell as a spoon/knife. For a more substantial meal, the mussels are
transferred to a platter, and the beans, bean shoots etc to another, then
the veggies can be eaten with rice or noodles, accompanying the mussels.
In many cases the mussels are eaten with the fingers, as this makes it
easier to dip them in the chosen, and usually fierily hot, dipping sauce,
such as nam prik kapi, nam prik kiga, or nam prik narok. "Col. I.F.
Khuntilanont-Philpott"
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 143 Calories; 4g Fat (24% calories
from fat); 20g Protein; 6g Carbohydrate; 47mg Cholesterol; 477mg Sodium
_____
Preparation Time: 0:00
[Home] Thai Honey Chicken [Home]
Title: Thai Honey Chicken
Yield: 4 Servings
Ingredients
4 chicken breasts [=1 1/2 lb]
3 garlic cloves, minced
2 tb liquid honey
2 tb soy sauce
2 ts chili paste
Instructions
This dish is similar to Chinese Honey Garlic Chicken but with a little
extra spice.
Remove and discard skin from chicken breasts. Place breasts in single
layer in shallow dish. Score each a few times on meaty side.
Combine garlic, honey, soy sauce and chili paste; spread over chicken.
Cover and refrigerate for at least 6 hours or up to 12 hours.
Place chicken breasts on baking sheet; Bake in 375F 190C oven,
turning once and basting occasionally with juices, for 30-40 minutes
or until no longer pink in centre. Strain juices through fine sieve;
serve with chicken breasts.
Serve with "Iron-Rich: Tofu Salad With Fresh Herbs"
Per serving: about 170 calories, 28 g Protein, 2 g fat, 10 g
carbohydrate
Source: Canadian Living magazine Apr 95 Presented in article by Ann
Lindsay: "Health & Well-Fare: Thai into the Trend"
[-=PAM=-] PA_Meadows@msn.com
[Home] Thai Honey Peanut Dip For Chicken Or Squash [Home]
Title: Thai Honey Peanut Dip For Chicken Or Squash
Yield: 12 Servings
Ingredients
1/2 c honey
1/4 c peanut butter
2 tb soy sauce
1 tb chopped fresh cilantro
1/8 ts crushed red pepper
Instructions
Combine honey, peanut butter, soy sauce, cilantro and pepper. Mix until
blended. Makes about 3/4 cup. [76 cals, 3g fat]
SERVING IDEAS
*As sauce with grilled, broiled or sauteed chicken. *Cube grilled chicken;
coat with some of this sauce. Toss with salad greens and/or cooked
noodles. Garnish with steamed pea pods, sliced scallions and sliced
carrot.
*TWO CORIANDERS: Mix the sauce but add ground coriander seed; about 1/4
teaspoon. Set aside and let stand. Microwave a piece of Tahitian or banana
squash until almost soft. Brush the pulp side of the squash with the dip;
bake in a 425F oven for about 10 minutes or until aromatic but no burned.
Tested -(kitpath@earthlink.net)- 8/98
>From: Pat Hanneman
- - - - - - - - - - - - - - - - - - -
Per serving: 76 Calories (kcal); 3g Total Fat; (29% calories from fat); 2g
Protein; 13g Carbohydrate; 0mg Cholesterol; 197mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 1 Other Carbohydrates
NOTES : We tested the squash, using leaf and seed coriander. The taste
would be good in a noodle salad. The sauce all by itself is around
30% CFF - in fact, mastercook says it's about 27% cff. It's a
condiment not to be slurped independently.
Nutr. Assoc. : 0 0 0 0 0
Contributor: Riverside Farmers' Market July 1998
Preparation Time: 0:05
[Home] Thai Hot & Sour Shrimp Soup (Tom Yum Goong) [Home]
Title: Thai Hot & Sour Shrimp Soup (Tom Yum Goong)
Yield: 2
Ingredients
1 c shrimp; peeled, deveined
3 1/2 c water
4 kaffir lime leaves
2 stalks lemon grass
1/2 c straw mushrooms; canned or
-fresh
2 tb lime juice
3 tb fish sauce; (nam pla)
1 ts thai red curry paste
2 ts sliced red & green chilies;
-or to taste
1 tb chopped cilantro leaves
Instructions
Cut the lemon grass into 1: lengths and smash.
In a medium saucepan, bring water to a boil over high heat. Stir in the
curry
paste, lime leaves and lemon grass. Bring to a boil again and add shrimps
and
mushrooms. Cook just until the shrimps are done but not overcooked. Stir in
fish sauce and remove from heat. Spoon the soup into a serving bowl and add
lime juice, stir to mix well. Sprinkle chilies and cilantro leaves before
serving. Serve hot with cooked rice. Makes 2 servings.
NOTE: Boneless chicken pieces may be used instead of shrimp. Omit the
chilies
if desired. Additional fish sauce may also be added to the soup at the
table.
Per serving: 187 Calories (kcal); 5g Total Fat; (26% calories from fat);
24g Protein; 9g Carbohydrate; 183mg Cholesterol; 239mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Hot & Sour Shrimp Soup Bwht68A [Home]
Title: Thai Hot & Sour Shrimp Soup* Bwht68A
Yield: 2 Servings
Ingredients
1 c shrimp, pld and deveined
3 1/2 c water
4 kaffir lime leaves (bai magr
2 stalks lemongrass, cut 1
1 pces & smashed. use 2 frm
1 base only. discard leaves
1/2 c cnd straw mushrooms,or fresh
2 tb lime juice
3 tb fish sauce (nam pla)
1 ts thai red curry paste
2 ts or tst, slcd rd & grn chilis
1 tb chopped cilantro leaves
Instructions
*Tom Yum Goong DIRECTIONS: In a medium saucepan, bring water to a
boil over high heat. Stir in the curry paste, lime leaves and
lemongrass. Bring to a boil again and add shrimps and mushrooms. Cook
just until the shrimps are done but not overcooked. Stir in fish
sauce and remove from heat. Spoon the soup into a serving bowl and
add lime juice, stir to mix well. Sprinkle chilies and cilantro
leaves before serving. Serve hot with cooked rice. Makes 2 servings.
NOTE: Boneless chicken pieces may be used instead of shrimps. Omit
the chilies if desired. Additional fish sauce may also be added to
the soup at the table. From Gail Shimizu. MM:MK VMXV03A.
[Home] Thai Hot & Sour Shrimp Soup [Home]
Title: Thai Hot & Sour Shrimp Soup
Yield: 6 Servings
Ingredients
1 lb uncooked, unpeeled shrimp
2 sticks lemon grass
4 kaffir lime leaves (or 1 ts
-finely; grated lemon rind)
15 oz straw mushroom (can)
3 fresh hot green chilies
2 1/2 pt chicken stock
3 tb fresh coriander leaves
1 tb fish sauce
3 tb lime juice
1 ts chili paste (nam prik pow)
Instructions
1. Wash the unpeeled shrimp well. Peel and devain them, keeping
the peelings. Wash the shrimp again and pat them dry. 2. Cut 3 X 2"
pieces from each stick of lemon grass starting
from the bottom end, and crush lightly. Discard the top. 3.
Combine the stock, lemon grass, lime leaves and shrimp
peelings in a pan. Bring to a boil and simmer gently for 20
minutes. Strain. Add fish sauce, lime juice and chile paste.
Adjust seasoning if required (Fish sauce and lime juice). 4. Add
the drained mushrooms. The soup can be stored like this. 5. Before
serving cut the chilies into very fine rounds. Wash
and dry the coriander leaves. 6. Bring soup to a boil. Add shrimp
and cook 2 minutes or until
the shrimp are opaque. Add garnishes to serving bowl(s).
[Home] Thai Hot & Sour Soup [Home]
Title: Thai Hot & Sour Soup
Yield: 4
Ingredients
1 tb oil
1 bn spring onions; sliced
6 schwartz bird's eye
-chillies; up to 8
2 schwartz lemon grass stalks
-- light; ly
1 ; bruised
1 ts schwartz ground ginger
1 1/8 l chicken stock; (2 pints)
1 tb lemon juice
50 g rice noodles; (2 oz)
12 tiger prawns
2 ts schwartz coriander leaf
Instructions
Heat the oil in a large saucepan and fry the spring onions, Chillies,
Lemon Grass and Ginger for 1-2 minutes.
Add the stock to the pan with the lemon juice. Bring to the boil,
stirring. Add the noodles and prawns and cook for 3-4 minutes. Stir in
the Coriander Leaf.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Thai Hot And Sour Broth [Home]
Title: Thai Hot And Sour Broth
Yield: 1 Serving
Ingredients
1/4 c peeled ginger; julienned
1 tb peeled Galangal; julienned
1 white onion; sliced
3 Thai bird chiles
2 stalks lemongrass; white
-part only
1/4 c --3 crabfish sauce
4 c chicken stock
3/4 c rice wine vinegar
1/2 tb ground white pepper
1/2 c Thai basil leaves
1 pk Enoki mushrooms
1/4 c sliced scallions
Instructions
Saute until soft first four ingredients with a little canola oil. Deglaze
with fish sauce and add chicken stock. Simmer and reduce by 1520
percent. Add vinegar, basil and pepper. Adjust if needed. Strain and
keep hot.
Place small mound of Enoki mushrooms in the middle of a soup plate.
Place snapper on top and ladle in broth. Garnish with scallions and
chile oil.
Yield: 4 portions
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 193 Calories; 6g Fat (26% calories
from fat); 20g Protein; 17g Carbohydrate; 0mg Cholesterol; 3106mg Sodium
_____
Contributor: Chef du Jour
Preparation Time: 0:00
[Home] Thai Hot Condiments Nam Prik [Home]
Title: Thai Hot Condiments Nam Prik
Yield: 1 Batch
Ingredients
2 tb dried shrimp or kapee
-(shrimp paste; )
6 garlic cloves, chopped
4 dried hot peppers
1 ts sugar
3 tb nam pla (fish sauce)
3 tb lime juice
2 serranos, chopped
3 pea eggplant (optional)
Instructions
Make day before Blend first 4 ingredients. Beat in nam pla and lime
juice. Add serranos and pea eggplants.
[Home] Thai Iced Coffee [Home]
Title: Thai Iced Coffee
Yield: 0 Servings
Ingredients
50 ml strong French roasted coffee
100 ml boiling water
2 ts sweetened condensed milk
Instructions
1. Mix together all the ingredients and pour over ice.
Author's Notes:
I'd probably use less water and more coffee and milk. (But then I prefer
Vietnamese coffee). Jane Bagley-McMaster (jane@sequoia.execu.com) writes:
The french coffee served at the Vietnamese restaurants here in Austin make
it with condensed milk, very strong coffee, and the ice. It is brought to
the table in small glasses with the condensed milk in the bottom and a
small drip coffee maker atop that. Once the coffee has completely dripped
down you stir it up and pour it in a glass of ice. The one place where I
have had Thai coffee brought to the table it was already mixed but it had
the same flavor.
Difficulty : very easy.
Precision : approximate measurements.
- - - - - - - - - - - - - - - - - -
Contributor: Jack McBryde mcbryde@karazm.math.uh.edu
Preparation Time: 0:00
[Home] Thai Iced Tea (Bigger) [Home]
Title: Thai Iced Tea (Bigger)
Yield: 4 Servings
Ingredients
8 chinese-style red or black
-tea bags; or:
1/4 c regular black tea
4 c boiling water
1 ground cinnamon
1/2 c evaporated milk
Instructions
Place tea in a teapot; pour water over tea. Let steep for 5 minutes.
Let cool slightly. Fill four 10 to 12 ounce beverage glasses to the
rim with ice cubes; then fill two thirds full with tea. Into each
glass, stir about 2 tablespoons of evaporated milk; add a dash of
ground cinnamon and sweeten to taste with sugar. Typed by Syd Bigger.
Submitted By ROBERT FOSTER On 30 JUN
95 080700
[Home] Thai Iced Tea - Cha Thai [Home]
Title: Thai Iced Tea - Cha Thai
Yield: 6 Servings
Ingredients
1 stephen ceideburg
3 tb thai tea (cha thai)
6 oz boiling water
1 sugar or:
1 sweetened condensed milk to
-taste
1 milk or:
1 half-and-half
Instructions
1. Place tea in a coffee filter in a drip cone. Preheat carafe with
boiling water; discard water. Pour 6 ounces boiling water per serving
into cone and let it drip through. Transfer brew to another
container, then pour back through filter. Repeat until tea is deep
red in color, a total of 4 to 6 times.
2. Sweeten tea to taste with sugar or condensed milk. Fill tall
glasses with ice cubes and add tea to fill glasses halfway. Add milk
or half-and-half and stir.
Variation: The tea may be brewed in a teapot, but it will still need
to be filtered through a paper filter or a very fine nylon strainer.
Preheat pot with boiling water and allow to steep 6 to 8 minutes
before straining.
From the California Culinary Academy's "Southeast Asian Cooking", Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.
Title: Thai Iced Tea
Yield: 4 Servings
Ingredients
6 c Water
1 c Thai tea leaves
3/4 c Sugar; or as needed
Crushed ice
1 1/2 c Evaporated milk or
-half-and-half
Instructions
Bring water to a boil in a saucepan, add the tea leaves and remove pan
fromthe heat. Gently stir the tea leaves to submerge them in the water.
Let the tea steep for 5 minutes, or until it turns a brilliant orange and
has a strong taste with no bitterness. Pour the tea through a coffee
filter or fine-mesh strainer into a pitcher. Add the sugar to the hot tea
and stir well to dissolve completely. Set aside to cool to room
temperature, then cover and refrigerate until ready to serve, or for up to
1 week. To serve, fill tall glasses with crushed ice, add tea
to fill about 3/4 of each glass, then pour about 1/4 cup of evaporated milk
or half-and-half over the ice in each glass. Serve immediately.
This recipe yields 4 to 6 servings.
Recipe Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and
Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A46
broadcast 12-16-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-10-1998
- - - - - - - - - - - - - - - -
- -
Contributor: Susan Feniger and Mary Sue Milliken
Preparation Time: 0:00
[Home] Thai It! You'Ll Like It! [Home]
Title: Thai It! You'Ll Like It!
Yield: 4 Servings
Ingredients
12 oz uncooked fettuccine or
-linguini
2 c sliced sweet red pepper -
1 (sliced in thin,long strips)
1 c snow peas, trimmed and
-halved
1/3 c chopped green onions
1/2 c low-sodium, reduced-fat
-chicken bro; th
2 ts sesame oil
2 tb reduced-fat peanut butter
1 1/2 tb reduced-sodium soy sauce
1 tb white or rice vinegar
1 ts grated ginger root
1 cl garlic, minced
1/2 ts crushed red pepper flakes
1 lb cooked shrimp (thaw first if
- using; frozen)
Instructions
Cook pasta according to package directions. Drain and keep warm.
While pasta is cooking, prepare sauce. In a large saucepan, combine
all ingredients except shrimp. Mix well. Bring to a boil. Reduce
heat to medium. Cook and stir for 3-4 minutes, until vegetables are
tender-crisp and sauce is bubbly and slightly thickened.
Stir in shrimp and cook just until heated through, 1-2 minutes. Do
not overcook or shrimp will be rubbery. Toss hot shrimp sauce with
pasta and serve immediately. Hint: If you're not a seafood lover,
you can substitute chicken breast for the shrimp in this recipe. Add
it to the sauce at the same time you would add the shrimp. Makes 4
servings Typed in MMFormat by cjhartlin@email.msn.com Source:
Looneyspoons
[Home] Thai Jasmine Rice Salad [Home]
Title: Thai Jasmine Rice Salad
Yield: 4 Servings
Ingredients
--------------------------NORMA WRENN---------------------------------
8 tb thai kitchen fish sauce
1/4 c fresh lime juice
3 tb brown sugar or thai kitchen
1 coconut (palm) sugar
3 tb fresh ginger; chopped
1/4 c scallions; chopped
1/4 c raisins
1/4 c walnuts; toasted
8 oz white chicken meat; cooked
-cube, or cooked sh
1 tofu
4 c jasmine rice; cooked
1 cooled fresh cilantro for
1 garnish
Instructions
Excellent As A Side Dish. Twice As Good The Next Day
In A Large Bowl Combine Fish Sauce, Lime Juice And Sugar. Add
Remaining Ingredients And Toss With Liquid Mixture. Garnish With
Cilantro. Serves 4-6. An excellent side-dish. Twice as good the next
day. MM N Wrenn
Copyright: Thai Kitchen & Epicrean International
Title: Thai Kabobs
Yield: 16 Kabobs
Ingredients
1/4 c miracle whip
1/4 c smooth peanut butter
1/4 c chicken broth
2 tb honey
2 tb soya sauce
1/2 ts garlic powder
2 ea or 3 drops hot sauce
1 lb boneless chicken cut
1 into bite size pieces or
1 shrimp, peeled and devained
Instructions
MIX ALL INGREDIENTS, EXCEPT CHICKEN AND OR SHRIMP, IN A Sm BOWL. POUR
INTO SEALABLE PLASTIC BAG; ADD CHICKEN AND/OR SHRIMP, PRESS OUT ALL
AIR AND SEAL. FOR CHICKEN MARINATE FOR 12 HOURS. FOR SHRIMP MARINATE
NOT MORE THAN 1 HOUR. THREAD ABOUT 2 CHICKEN CUBES OR 1 SHRIMP ON
EACH SKEWER. PLACE ON BAKING SHEET AND BROIL FOR 4 MINUTES ON EACH
SIDE OR UNTIL COOKED. PLACE ON PLATTER AND SERVE WITH DIPPING SAUCE.
DIPPING SAUCE 1 JAR (250ML) KRAFT DIPPING SAUCE 1 Tb SMOOTH PEANUT
BUTTER MIX WELL AND SERVE WITH KABOBS.
[Home] Thai Kai Pad Khiaowan (Chicken Stir-Fried With Green Curry [Home]
Title: [Thai] Kai Pad Khiaowan (Chicken Stir-Fried With Green Curry
Yield: 4 Servings
Ingredients
2 c Chicken, sliced thinly
1 c Bai manglaek (sweet basil
-leaves)
4 tb Hua kathi (coconut milk)
3 tb Nam prik khiaowan (green
-curry pas
3 tb Nam tan paep (palm sugar)
3 tb Nam pla (fish sauce)
3 tb Prik ki nu (green birdseye
-chilis)
Instructions
Not all curries are of the "stew-variety" as this recipe proves. This is an
example of the popular "fried curry" style, that produces a dry result,
which blends equally well with rice or noodles.
(chicken stir-fried with green curry paste) Method
In a wok or skillet, over medium heat, warm the coconut milk and add the
curry paste, stirring briskly until it becomes aromatic. Discard any oil
film that forms on the surface.
Add the chicken and stir fry until it just begins to change color.
Add the remaining ingredients, except the basil, and continue to stir fry
until the chicken ia almost cooked through. Finally add half the basil and
stir briefly then transfer to a serving platter.
Dip half the basil in nam jim wan (sweet dipping sauce), and then fry it in
hot oil until crispy, then use to garnish the curry.
Serving & Storage Serve with either rice or noodles."Col. I.F.
Khuntilanont-Philpott"
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 0 Calories; 0g Fat (0% calories from
fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
_____
Preparation Time: 0:00
[Home] Thai Kai Pad Prik Haeng (Chicken With Chili & Nuts) [Home]
Title: [Thai]Kai Pad Prik Haeng (Chicken With Chili & Nuts)
Yield: 6 Servings
Ingredients
1 c Chicken meat, finely sliced
1/2 c Tua fak yao (long beans),
-cut into
1/4 c Prik haeng (dried red
- chilies); crumbled
1/4 c peanuts
1/4 c Nam sup (stock)
1 tb Kratiem (garlic), thinly
-sliced
1 tb Nam pla (fish sauce)
1 tb Si-iew khao (light soy)
1 tb Si-iew dhum (dark soy)
1/4 tb Nam tan paep (palm sugar)
Instructions
One of the cookbooks I cross checked this recipe with described it as
"chili hot," which seems a fair description, though their version was a
little milder than this one. As always remember that you can reduce the
chili if you wish.
This dish offers an excellent example of texture, contrast with the crunchy
nuts and the softer meat. Method:
Place a wok or skillet on medium heat and carefully toast the uncooked
peanuts until they begin to turn golden, and are just cooked through (test
by biting one). In a mortar and pestle or food processor, briefly pound the
peanuts to produce a broken consistency (not peanut butter!).
Heat the wok or skillet over high heat, and add a little peanut oil, and
when it is hot, saute the garlic until it is golden brown and slightly
crispy, then remove it and drain on a kitchen towel.
Saute the chilies briefly, then add the chicken and continue stirring until
it begins to change color. Working quickly add the remaining ingredients
in turn, stirring to mix, adding the soy sauces and fish sauce, then
finally the stock after the dry ingredients, as this will cool the mixture
to allow the cooking to finish. Return the garlic to the pan, and cover,
leaving for about a minute to complete cooking. Check that the meat is
cooked, and taste for seasoning balance.
Serving & Storage:
Serve with white steamed rice, and the usual table condiments. Colonel I.
F. K. Philpott
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 34 Calories; 3g Fat (73% calories
from fat); 2g Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium
_____
Preparation Time: 0:00
[Home] Thai Kai Tam (Simple Chicken Soup) [Home]
Title: [Thai] Kai Tam (Simple Chicken Soup)
Yield: 6 Servings
Ingredients
1 sm Chicken (about 2 pounds)
4 c Stock
1 c Sapparot (pineapple), cut
-into chu
1 c Phak thong (pumpkin), cut
-into chu
3 tb Hom daeng (shallots),
-thinly slice
2 tb Nam manao (lime juice)
2 tb Nam makham piag (tamarind
-juice)
1 tb Prik ki nu daeng haeng
-(dried red
1 tb Kratiem (garlic), crushed
Instructions
This is the chicken soup my wife calls "mothers all-purpose sickness cure"
~ I guess mothers the world over are the same, and figure that sending a
sick child to bed with a bowl of chicken soup cures most things - well at
least it cures "plumbum pendulensis academica" (being sick of school).
It is made with a small chicken. Alternatively you could make it from a
couple of chicken legs and a couple of drumsticks.
(simple chicken soup) Method
Prepare the chicken: wash it carefully, then cut off the drumsticks and the
wings, and then with a sharp knife cut down either side of the centre line,
and remove the two breasts. The wings are reserved for other dishes, and
the bones are set aside to make more stock later.
Bring the stock to a boil and add everything except the chicken, and
simmer, covered, for about 10 minutes.
Add the chicken breasts and legs, bring the mixture back to the boil, then
remove from the heat, and allow to stand, covered, for 30 minutes.
Serving & Storage
Remove the chicken and place it on a serving platter. Put the soup in a
tureen and serve with a selection of dipping sauces, (and with white rice
if more sustenance is required). Garnish the soup with coriander leaves.
"Col. I.F. Khuntilanont-Philpott"
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 0 Calories; 0g Fat (0% calories from
fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
_____
Preparation Time: 0:00
[Home] Thai Kai Tam Mamuang (Chicken And Mango Soup) [Home]
Title: [Thai Kai Tam Mamuang (Chicken And Mango Soup)
Yield: 6 Servings
Ingredients
4 c Stock
3 tb Nam pla (fish sauce)
1 tb Nam tan paep (palm sugar)
2 tb Khing (ginger), julienned
-finely
1 tb Hom daeng (shallots),
-chopped
1 ts Prikthai (black pepper),
-freshly g
1 ts Kapi (fermented fish paste)
1 tb Phak chi
-(coriander/cilantro) cho
1 c Mamuang (mango), diced
-small
Bai chi (coriander/cilantro
- leave
Ton hom (spring onion),
- sliced thinly; for garnish
Instructions
Another simple, chili-less soup (chicken and mango soup)
Method
Bring the stock to a boil, and add the fish sauce and sugar. Add the
chicken, half the ginger, the shallots and the pepper, and simmer for 3
minutes, covered (or until the chicken is tender)
Add the remaining ingredients, simmer for a further 10 minutes.
Serving & Storage
Garnish with the coriander leaves and spring onions.
Serves 4 "Col. I.F. Khuntilanont-Philpott"
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 0 Calories; 0g Fat (0% calories from
fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
_____
Preparation Time: 0:00
[Home] Thai Khaifu Sai Ahahn Farang Paeng (Omelettes) [Home]
Title: [Thai] Khaifu Sai Ahahn Farang Paeng (Omelettes)
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
1 Tin Spam 1 Tin Corned beef
1 T Fish sauce
1 T Sweet soy 1 T Prik phom (powdered red chili)
1 T Garlic
1 T Ginger
1 T Shallots
1 T Red prik chi fa (jalapenas)
1 T Green prik chi fa
For the omelettes:
3 Duck eggs
3 t Fish sauce
Take a medium tin of corned beef and break it up with a fork. Take a
similar sized tin of Spam, and cut it into small dice. Combine. This
should give you about a cup of meat. Add 1 tablespoon of fish sauce, and 1
tablespoon of dark sweet soy, and stir in 1 tablespoon of prik phom (ground
red chilies). Leave to marinade for about an hour.
Beat 3 duck eggs, with three teaspoons of fish sauce. Now in a wok saute 1
tablespoon of garlic, 1 tablespoon of ground ginger, and 1 tablespoon of
shallots (purple onions).
Add the marinated meat, and stir fry until the meat begins to turn brown.
Add 1 tablespoon of chopped red and 1 tablespoon of chopped green prik chi
fa (Thai jalapenos)
Stir the meat mix, to amalgamate the ingredients and if desired, add
freshly cracked black pepper to taste.
In a 10-inch omelette pan, fry half the egg mix. When it is set on the pan
side, spoon half the meat mix neatly into the center in a rectangular
shape, and fold the edges of the omelette over the meat to form a parcel.
Flip it over and fry until sealed and the egg is cooked through. Similarly
cook the other half of the mixture.
Cut each omelette in two, and serve with other snack foods (such as pad
Thai, pad mi Korat, som tam).
From: "Colonel I. F. K. Philpott"
Newsgroups: rec.food.recipes
Note: I assume that that the powdered red chili is powdered dried chili
peppers rather than US-style chili powder.
[Home] Thai Khanom Pad Ka (White Radish Cake) [Home]
Title: Thai Khanom Pad Ka (White Radish Cake)
Yield: 1 Serving
Ingredients
2 lb white radish
1 1/2 c rice flour
2 tb 'strong' wheat flour
2 tb water.
Instructions
method
trim, peel, and dice the radish, then in a food processor reduce it to a
fine puree (you may well have to do this in batches).
Combine with the flour and water, and mix thoroughly.
Turn into a shallow baking tray or heat proof dish, at least 8 inches
square
to form a thin layer. Place in a steamer, and steam for about 30 minutes.
It
is cooked when a knife slipped into the mixture comes out clean.
Allow to cool completely, and then cut into 1" squares.
- -- Colonel Ian F. Khuntilanont-Philpott
Systems Engineering, Vongchavalitkul University, Korat 30000, Thailand
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 867 Calories; 3g Fat (4% calories
from fat); 14g Protein; 190g Carbohydrate; 0mg Cholesterol; 0mg Sodium
NOTES : This is a "collected" recipe, that we picked up from an elderly
aunt. The "white radish" in question, known in Thai as phak ka hua or
sometimes as hua chai thao, is also known as mooli, or Chinese Radish, and
resembles nothing quite so much as an albino carrot!
The resultant snacklets can be eaten on their own, or used as a base for
prawn or pork 'spread' and fried to form a canope served with prik nam som
or other Thai dipping sauce.
----------------------------
_____
Contributor: Colonel Ian F. Khuntilanont-Philpot
Preparation Time: 0:00
[Home] Thai Khao Tam Kung (Prawn And Rice Soup) [Home]
Title: [Thai] Khao Tam Kung (Prawn And Rice Soup)
Yield: 4 Servings
Ingredients
2 c nam sup (stock)
1 c Shrimp (about 10 to the
-pound size
1 c Cooked rice
1/2 c Kheun chai (chinese celery
-- celer
2 tb Nam pla (fish sauce)
1 tb Kratiem (garlic), crushed
1 ts Si-iew khao (light soy
-sauce)
1/2 ts Prikthai (black pepper),
-freshly g
Bai chi (coriander/
-cilantro leave
Instructions
This is the answer to the question "if Thais eat so much hot and spicy
food, what do they eat for breakfast?" (But they also eat som tam and
curries.)
Khao tam is a fairly bland and innocuous soup, that is always considered a
meal in itself (never served with other foods). While it can be made with
almost any meat, it is most commonly made with seafood combinations or just
plain khao tam.
Method:
Saute the garlic and reserve as a garnish.
In a saucepan, boil the stock, add the celery, soy sauce, pepper and rice,
and bring back to a boil.
Add the shrimp and cook until it turns pink.
Serve immediately, garnished with the sauteed garlic and coriander leaves.
Servings & Storage:
Serves 4 Colonel I. F. K. Philpott
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 61 Calories; less than one gram Fat
(2% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 1mg
Sodium
_____
Preparation Time: 0:00
[Home] Thai Khao Tam Kung(Shrimp And Rice Soup) [Home]
Title: [Thai] Khao Tam Kung(Shrimp And Rice Soup)
Yield: 4 Servings
Ingredients
2 c Nam sup (stock)
1 c Shrimp (about 10 to the
-pound size
1 c Cooked rice
1/2 c Kheun chai (chinese
- celery-celeriac); chopped
2 tb Nam pla (fish sauce)
1 tb Kratiem (garlic), crushed
1 ts Si-iew khao (light soy
-sauce)
1/2 ts Prikthai (black pepper),
-freshly g
Bai chi (coriander/
-cilantro leave
Instructions
(shrimp and rice soup) This is the answer to the question "if Thais eat so
much hot and spicy food, what do they eat for breakfast?" (but they also
eat som tam and curries...)
khao tam is a fairly bland and innocuous soup, that is always considered a
meal in itself (never served with other foods). Whilst it can be made with
almost any meat, it is most commonly made with seafood combinations, or
just plain khao tam.
Method Saute the garlic and reserve as a garnish.
In a saucepan, boil the stock, and add the celery, soy sauce, pepper and
rice, and bring back to a boil.
Add the shrimp and cook until it turns pink.
Serve immediately, garnished with the sauteed garlic and coriander leaves.
Serving & Storage (serves 4)"Col. I.F. Khuntilanont-Philpott"
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 66 Calories; less than one gram Fat
(2% calories from fat); 1g Protein; 14g Carbohydrate; 0mg Cholesterol; 1mg
Sodium
_____
Preparation Time: 0:00
[Home] Thai Lemon Grass And Chile Soup [Home]
Title: Thai Lemon Grass And Chile Soup
Yield: 4 Servings
Ingredients
4 c vegetable broth
2 lg lemon grass stalks
peeled and cut into 4-inch
-pieces
3 dried Thai kaffir lime
-leaves; (optional)
1 ts canola or vegetable oil
2 ts minced garlic
1 ts peeled gingerroot; minced
-fresh
2 ts roasted chile paste
1 1/2 c chopped oyster or white
-mushrooms
2 tb fresh lime juice
2 tb soy sauce
3/4 c finely chopped tomatoes
1 tb minced fresh cilantro
2 sm hot green chilies, up to 3
seeded and halved;
-(optional)
Instructions
4 SERVINGS DAIRY-FREE
You can make this soup quickly once the ingredients have been prepared.
Lemon grass lends a tangy citrus taste.
In medium saucepan, heat vegetable broth to a simmer with lemon grass
stalks and dried lime leaves if desired.
In small skillet, heat oil over medium-high heat. Add garlic and ginger
and cook, stirring often, about 30 seconds. When broth has simmered for 5
minutes, remove lemon grass and lime leaves and discard. Add cooked garlic
and ginger to broth. Return broth to a boil and stir in chile paste and
mushrooms. Cook until mushrooms have wilted, about 30 seconds, then stir
in lime juice and soy sauce. Remove from heat and ladle soup into small
bowls.
Top each bowl with a few tomatoes, a little cilantro and a small pinch of
hot green chilies if desired.
Alternatively, mix tomatoes and chilies together and place in a small
serving bowl. Set on the table for people to help themselves.
Per serving: 27 cal.; 1g prot.; 1g total fat (0 sat. Fat); 3g carb.; 0
chol.; 518mg sod.; 1g fiber
Converted by MC_Buster.
- - - - - - - - - - - - - - - - - -
Contributor: Vegetarian Times, January 1999, page 55
Preparation Time: 0:00
[Home] Thai Lemon Grass Chicken [Home]
Title: Thai Lemon Grass Chicken
Yield: 1 Servings
Ingredients
3 lb chicken cleaned and patted
-dry
1 c water
1 sm onion, minced fine
2 tb red pepper flakes
10 6 pieces of lemon grass
-stalk
1 salt & pepper to taste
1/2 c heavy cream
1 lb fresh mushrooms, sliced thin
Instructions
Stuff half the lemon grass shoots into the chicken cavity. Put the chicken
in the crockpot. Dump the rest in and cook on low for 4 to 6 hours until
the chicken is fork tender. Season with salt and black pepper to taste.
Serve with rice and vegetables.
Save the stock for soup. If you prefer a creamier soup you can add sour
cream to get the desired consistency or if you like more authenticity, try
coconut milk.
Formatted on July 4, 1996 by Jamie Calton.
[Home] Thai Lemon Grass Soup With Shrimp [Home]
Title: Thai Lemon Grass Soup With Shrimp
Yield: 1 Servings
Ingredients
1 lb raw shrimp
1/4 c vegetable oil
2 lemon grass
1/3 c thai fish sauce; nam pla
1/3 c fresh lime juice
1 c unsweetened coconut milk
4 very hot small red chilies -
1 bn scallions, green tops only -
1/3 c fresh cilantro
Instructions
Recipe by: SAHolman Peel shrimp, reserve shells and set both aside.
Heat oil in stockpot, add shrimp shells, & fry until they are bright
pink. Add 8 cups water and bring to boil and cook for 5 minutes.
Strain and return the broth to the pot discarding the shrimp shells.
Add lemon grass, raw shrimp, Thai fish sauce and lime juice, and
reduce the heat to medium. Simmer for 5 minutes and skim off any
foam. Just before serving, add the coconut milk, red chilis, green
onion and fresh cilantro. Taste and adjust seasoning---you may like
more coconut milk or salt. Enjoy.
[Home] Thai Lemongrass Chicken [Home]
Title: Thai Lemongrass Chicken
Yield: 6 Servings
Ingredients
1 marinade:
1/2 c oil ( olive is okay too )
2 ts thai seasonings (
1 combination of salt, garlic
1 powder, white pepper, black
1 pepper, chili powder, red
1 pepper powder ) you could
1 figure out your own
1 stalk lemon grass fine
1 chopped
1 c coconut milk
4 whole chicken breasts
1 topping:
1 stalk lemon grass coarse
1 chopped
1 several tbs chopped garlic
1 oil to fry
1 chopped peanuts
1 sauce:
1 1/2 tb oil ( olive )
2 tb margarine
1 stalk lemongrass chopped
1 fine
1 tb chopped garlic
2 tb chopped shallots or ( red )
1 onion 2 tsp chili paste
2 ts fish sauce
2 tb ground peanuts
3/4 c coconut milk
Instructions
Let the chicken soak in the marinade ingredients several hours or over
night. Grill chicken and set aside . Prepare topping: Heat some oil
and deep fry lemon grass, then garlic till crispy and set aside with
the peanuts.Make sauce. Saute all the ingredients and cook to blend
flavors. Put sauce in blender and puree smooth.Adjust seasonings if
desired. To serve chicken: slice breasts on the diagonal. Serve with
the sauce and sprinkle on the topping. Serves 4 to 8 Source: a Tommy
Tang Recipe
[Home] Thai Light Five-Vegetable Stir-Fry [Home]
Title: Thai Light Five-Vegetable Stir-Fry
Yield: 6 Servings
Ingredients
1 vegetable cooking spray
2 ts vegetable oil
4 md carrots -- peeled
1 cut diagonally into 1/4
1 slices
1 lg onion -- cut into 1 pieces
1 lg red bell pepper -- cut into
1 triangle
3 c broccoli florets
3 c red cabbage -- sliced
1/2 c low-salt chicken broth
3 tb chopped fresh mint
Instructions
Pre-pare -Make vegetable pieces attractive. Cut florets from stem to
bloom into 1/3" slices. Cut onion into 8ths then separate slices.
Carve and sliced carrot into clover leafs.Chiffonade of cabbage, 1/2"
strands. Cut red pepper into squares, then diagonally halve the
squares. Green onion flower. Spray large nonstick skillet with
vegetable oil spray. Heat 1 teaspoon oil in skillet over medium-high
heat. Add carrots, onion, and bell pepper. Saute 6 minutes. Add 1
teaspoon oil, broccoli and cabbage. Add broth; stir-fry until cabbage
wilts and vegetables are crisp-tender, about 8 minutes. Stir in
mint. Season with salt and pepper. Prep: 15 mins. Fry: 15 mins. Per
serving: 79 cals (total fat 2 g)
Recipe By : Bon Appetit (August 1996)
[Home] Thai Light Orange-Blossom Oranges [Home]
Title: Thai Light Orange-Blossom Oranges
Yield: 6 Servings
Ingredients
2 c water
1 c sugar
3 whole star anise
2 ts orange flower water --
1 optional
6 lg oranges
1 fresh mint
Instructions
Star anise is used as a flavoring and as a garnish. It's a seed pod,
brown and star-shaped. Do not eat it. Orange flower water is
available in the liquor sections and in specialty foods sections.
Combine first 3 ingredients in medium saucepan. Stir over medium heat
until sugar dissolved. Simmer until liquid is reduced to generous 1
cup, about 15 minutes. Remove from heat and stir in orange flower
water. Cover; chill until cold. Discard anise. The above syrup can be
made 1 day ahead. Cut peel and pith from oranges with knife. Slice
oranges crosswise into 1/3-inch rounds. Set in bowls. Spoon syrup
over. Top with mint. Make day before or morning of. 183 cals
Recipe By : Bon Appetit (August 1996)
[Home] Thai Light Sea Bass With Curry & Ginger [Home]
Title: Thai Light Sea Bass With Curry & Ginger
Yield: 6 Servings
Ingredients
2 c skim milk
3 tb minced ginger root
1 tb thai red curry base
1 tb turmeric
2 ts garlic -- finely chopped
2 ts fish sauce (nam pla)
1 1/2 ts imitation coconut extract
6 5-oz sea bass fillets
1/2 c bottled clam juice
1 tb arrowroot
3 tb chopped fresh basil
1 tb sugar
3 c cooked jasmine rice or other
1 white rice
Instructions
Combine first 7 ingredients in glass baking dish. Add fish.
Refrigerate 2 hours, turning occassionally. Remove fish from curry
mixture. Transfer curry mixture to heavy large skillet and bring to
simmer over high heat. Sprinkle fish with salt and pepper; add fish
to skillet. Reduce heat to low; cover and simmer 4 minutes. Turn
fish, cover and simmer until opaque in center, about 2 minutes
longer. Using spatula, transfer fish to plate. Tent with foil to keep
warm. Whisk clam juice and arrowroot in small bowl to dissolve
arrowroot. Whisk slurry into curry mixture. Boil until slightly
thickened, whisking often, about 6 minutes. Stir in basil and sugar.
Season with salt (sparingly). Pour any accumulated juices from fish
into curry sauce. Place RICE on plates; top with fish. Spoon sauce
over fish. Garnish with chopped fresh mint (optional).
Marinade Prep Work: 2:15 Rice: 40mins (or 20) Fish: 15 mins. Per
Serving: 330 cals (total fat 3 g)
Recipe By : Bon Appetit (August 1996)
[Home] Thai Light Sea Bass With Curry And Ginger [Home]
Title: Thai Light Sea Bass With Curry And Ginger
Yield: 6 Servings
Ingredients
2 c skim milk
3 tb minced ginger root
1 tb Thai Red Curry Base
1 tb turmeric
2 ts garlic; finely chopped
2 ts fish sauce (nam pla)
1 1/2 ts imitation coconut extract
6 5 oz sea bass fillets
1/2 c bottled clam juice
1 tb arrowroot
3 tb chopped fresh basil
1 tb sugar
3 c cooked jasmine rice or other
- white
Instructions
Combine first 7 ingredients in glass baking dish. Add fish. Refrigerate 2
hours, turning occassionally.
Remove fish from curry mixture. Transfer curry mixture to heavy large
skillet and bring to simmer over high heat. Sprinkle fish with salt and
pepper; add fish to skillet. Reduce heat to low; cover and simmer 4
minutes. Turn fish, cover and simmer until opaque in center, about 2
minutes longer. Using spatula, transfer fish to plate. Tent with foil to
keep warm.
Whisk clam juice and arrowroot in small bowl to dissolve arrowroot. Whisk
slurry into curry mixture. Boil until slightly thickened, whisking often,
about 6 minutes. Stir in basil and sugar. Season with salt (sparingly).
Pour any accumulated juices from fish into curry sauce. Place RICE on
plates; top with fish. Spoon sauce over fish. Garnish with chopped fresh
mint (optional).
Marinade Prep Work: 2:15
Rice: 40mins (or 20)
Fish: 15 mins.
Per Serving: 330 cals (total fat 3 g)
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 181 Calories; 3g Fat (15% calories
from fat); 27g Protein; 10g Carbohydrate; 54mg Cholesterol; 211mg Sodium
Serving Ideas : Thai Light Five-Vegetable Stir-fry and tea
NOTES : See Thai Light Spicy Chicken and Vegetable Bundles for complete
menu
Nutr. Assoc. : 26023 0 0 0 0 0 0 0 3292 0 0 492 0
Contributor: Bon Appetit (August 1996)
Preparation Time: 2:30
[Home] Thai Light Spicy Chicken & Vegetable Bundle [Home]
Title: Thai Light Spicy Chicken & Vegetable Bundle
Yield: 6 Servings
Ingredients
1/3 c green onions -- finely
1 chopped
1/4 c chopped fresh cilantro --
1 plus 2 tablespoons
1/4 c fresh lime juice
3 lg garlic cloves -- minced
2 tb jalapenos -- seeded and
1 minced
2 tb hoisin sauce
14 1/2 oz low-salt chicken broth --
1 canned
12 lg green cabbage leaves -- ribs
1 trimmed
4 oz thin green beans, trimmed --
1 thinly sliced
1/2 lb chicken white meat --
1 ground
Instructions
"Based on the classsic dish called larb, this appetizer is easy to put
together." Be generous with the green onion. Combine first 6
ingredients in medium bowl. Set sauce aside. Bring broth to boil in
large saucepan. Working in abatches, add cabbage leaves. Cover and
simmer until leaves are wilted, about 2 minutes. Using slotted spoon,
transfer leaves to bowl of cold water. Drain leaves; pat dry. Add
beans to broth in pan; simmer until tender, about 2 minutes. Using
slotted spoon, add beans to sauce. Pour off all but 1/4 cup liquid
from saucepan. Add chicken; stir over medium heat until cooked
through, breaking up meat with spoon, about 3 minutes. Drain chicken;
add to sauce. Season with salt. Cool. The above can be prepared about
3 hours ahead. Cover the chicken mixture and cabbage leaves
separately; chill. Bring to room temperature before making bundles.
No further cooking is required. Just the final assembly. Place 1
cabbage leaf on work surface. Mound scant 1/4 cup chicken mixture in
center of leaf. Fold in 3 sides of leaf; roll up to form bundle.
Repeat with remaining 11 cabbage leaves and chicken mixture.
2 rolls per serving 184 cals (total fat 5 g)
Recipe By : Bon Appetit (August 1996)
[Home] Thai Light Spicy Chicken And Vegetable Bundles [Home]
Title: Thai Light Spicy Chicken And Vegetable Bundles
Yield: 6 Servings
Ingredients
1/3 c green onions; finely chopped
1/4 c fresh cilantro; chopped
--plus 2 tablespoons
1/4 c fresh lime juice
3 lg garlic cloves; minced
2 tb jalapenos; seeded and minced
2 tb hoisin sauce
14 1/2 oz low-salt chicken broth;
-canned
12 lg green cabbage leaves; ribs
-trimmed
4 oz green beans-thin, trimmed;
-thinly sliced
1/2 lb chicken white meat; ground
Instructions
"Based on the classsic dish called larb, this appetizer is easy to put
together."
Be generous with the green onion. Combine first 6 ingredients in medium
bowl. Set sauce aside.
Bring broth to boil in large saucepan. Working in abatches, add cabbage
leaves. Cover and simmer until leaves are wilted, about 2 minutes. Using
slotted spoon, transfer leaves to bowl of cold water. Drain leaves; pat
dry. Add beans to broth in pan; simmer until tender, about 2 minutes. Using
slotted spoon, add beans to sauce.
Pour off all but 1/4 cup liquid from saucepan. Add chicken; stir over
medium heat until cooked through, breaking up meat with spoon, about 3
minutes. Drain chicken; add to sauce. Season with salt. Cool.
The above can be prepared about 3 hours ahead. Cover the chicken mixture
and cabbage leaves separately; chill. Bring to room temperature before
making bundles. No further cooking is required. Just the final assembly.
Place 1 cabbage leaf on work surface. Mound scant 1/4 cup chicken mixture
in center of leaf. Fold in 3 sides of leaf; roll up to form bundle. Repeat
with remaining 11 cabbage leaves and chicken mixture.
2 rolls per serving 184 cals (total fat 5 g)
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 65 Calories; 1g Fat (17% calories
from fat); 12g Protein; 4g Carbohydrate; 22mg Cholesterol; 163mg Sodium
Serving Ideas : Cellophane noodles; black sesame seeds, lime wedges.
NOTES : [776 total cals; 90 g or 12% fat
Contributor: Bon Appetit (August 1996)
Preparation Time: 3:30
[Home] Thai Long Rice Salad [Home]
Title: Thai Long Rice Salad
Yield: 1
Ingredients
3 c long rice - raw
------------------------THREE CUPS TOTAL------------------------------
1 finely shredded napa cabbage
1 grated carrots
1 slivered chinese pea pods
1 chopped cilantro
1 slivered jalapeno peppers
1 fresh mint - chiffonade
1 fresh basil - chiffonade
1 bean sprouts
1 red bell pepper; slivered
----------------------------DRESSING----------------------------------
3 tb japanese rice wine vinegar
1 tb thai hot and sour soup paste
1 salt to taste
1 chicken flavored seasoning
Instructions
Break rice off while still inside the package. It tends to get all over the
kitchen otherwise.
Boil a pot of water, as for spaghetti. While it's coming to a boil, start
shredding the veggies. When water boils, turn off the heat and throw in the
long rice to soak. By the time you are done with the veggies, the long rice
will have soaked long enough. Drain the long rice in a seive and then rinse
it
to cool. Drain well, pressing out all the water. Turn it onto the chopping
board, and cut it in a few places to shorten the strands to about two
inches.
In a large salad bowl, combine the dressing ingredients, then throw in the
long rice and toss to coat. Add the slivered veggies and toss salad well.
This
can stay in the fridge for a few days with no ill effects.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: Mara Van Der Pas
Recipe by Dr. Art Lipski)
Converted by MM_Buster v2.0n.
[Home] Thai Marinated Mackerel [Home]
Title: Thai Marinated Mackerel
Yield: 4
Ingredients
750 g mackerel fillets; skins left
- on
1 ; (11/2lb)
------------------------FOR THE MARINADE------------------------------
175 ml rice wine or dry sherry; (6
-floz)
4 tb dark soy sauce
75 g soft dark brown sugar; (3oz)
1 red chilli; thinly sliced
2 salad onions; thinly sliced
Instructions
1. Bring a steamer pan of water to the boil. Lay the mackerel fillets on
the steamer rack, cover and steam for 3 minutes. Remove and allow to
cool.
2. To make the marinade, place the wine or sherry, soy sauce and brown
sugar in a small saucepan over a moderate heat, stirring until the sugar
has dissolved.
3. Allow to cool, then stir in the sliced chilli and onions. Lay the
mackerel fillets in a shallow non-metallic dish, our over the marinade,
cover and chill for 1-2 hours or preferably overnight.
4. Remove the mackerel fillets from the marinade and place skin side up
under a preheated hot grill for 4-5 minutes.
5. Pour the marinade into a small saucepan and bring gently to the boil
and simmer for 1-2 minutes. Serve with the grilled mackerel.
Converted by MC_Buster.
NOTES : This delicious Thai dish should ideally be left to marinate
overnight. Delicious served with a crisp green salad and Thai
fragrant rice.
Converted by MM_Buster v2.0l.
[Home] Thai Marinated-Chicken Salad [Home]
Title: Thai Marinated-Chicken Salad
Yield: 1 Serving
Ingredients
1 Tablespoon vegetable oil
1 Cup quartered mushrooms
1/2 Cup rice vinegar
1/2 Cup low-sodium soy sauce
1/4 Cup pineapple juice
1 Tablespoon chopped fresh
-mint
1 Teaspoon minced peeled fresh
- ginger
1 Teaspoon fish sauce
1 Teaspoon dark sesame oil
1/4 Teaspoon chile paste
1 garlic clove; minced
4 Cups chopped ready-to-eat
-roasted; skinned, boned
-- chicken breasts
-- (about 4 breasts)
4 Cups thinly sliced napa;
-(Chinese) cabbage
4 Cups thinly sliced romaine
-lettuce
1/2 Cup thinly sliced red
-cabbage
1 Cup yellow or red bell
-pepper strips
1 Package alfalfa sprouts;
-(4-ounce)
Instructions
1. Heat vegetable oil in a nonstick skillet over medium-high heat. Add
mushrooms; saute' 3 minutes. Combine mushrooms, vinegar, and next 8
ingredients (vinegar though garlic) in a bowl. Add chicken; toss to coat.
Cover and refrigerate 30 minutes. 2. Combine napa cabbage, romaine, and
red
cabbage. Divide cabbage mixture evenly among 6 plates; top each serving
with
chicken mixture, bell pepper, and sprouts. Yield: 6 servings (serving
size:
11/2 cups cabbage mixture, 2/3 cup chicken mixture, about 3 tablespoons
bell
pepper and 1/2 cup sprouts).
Converted by MC_Buster.
- - - - - - - - - - - - - - - - - -
Contributor: Cooking Light/April 1999
Preparation Time: 0:00
Title: Thai Masaman
Yield: 0 Servings
Ingredients
3 Tbls masaman curry paste
30 ml vegetable oil
900 g lean beef
1 cn coconut milk
110 ml milk
2 potatoes
3 md carrots
1 onion
2 Tbls cocktail peanuts
15 ml lemon juice
fish sauce
sugar
Instructions
1. Cut the beef into 3 cm square pieces.
2. In a casserole pot, at low heat, stir the curry paste in the oil for
about 3-4 minutes. Add 50 ml of coconut milk.
3. Add the beef and stir for 5 min, then pour in the rest of the coconut
milk and milk. When it comes to boil, lower the heat and let it simmer for
~25 min., occasionally stirring.
4. Cut the potatoes, onion and carrots into chunks, and add them along
with the peanuts to the curry when the beef is stewed for 25 min.
5. When the potatoes and carrots are cooked, add lemon juice, some
fishsauce, and a little bit of sugar. Fix it to taste and serve. There
should be a thin film of red oil floating on top of the curry.
Author's Notes:
I thought there might be some people who are interested in this recipe.
Different people use different methods, but there's not that much
difference. So, this is how I cook the curry (brown with reddish oil).
Try this one and see how it turns out. This recipe has not been measured
precisely, but close enough; I just play it by ear when I cook.
Difficulty : moderate.
Precision : measure ingredients.
- - - - - - - - - - - - - - - - - -
Contributor: Wilasinee Chunbomrung wila@seas.ucla.edu
Preparation Time: 0:00
[Home] Thai Melon Salad [Home]
Title: Thai Melon Salad
Yield: 4 Servings
Ingredients
1 stephen ceideburg
5 lb melons
2 or 3 serrano chiles
5 oz lime juice
1 oz thai fish sauce (nam pla)
1 1/4 oz palm or coconut sugar (or
-brown sug; ar)
3 oz ground peanuts
1/2 oz dried shrimp
1/2 tb crushed lime leaves *
3/4 ts garlic puree
1 cilantro leaves, for garnish
Instructions
* I assume she means "makrut" or Thai lime leaves. S.C.
This recipe, from the City Restaurant and Border Grill in Los Angeles,
presents melons in a sweet and savory context. In order to have a
contrast of colors and flavors, use portions of several melons. The
recipe calls for approximately 2 pounds of prepared melon about half
a pound per person. The specialty items may be found in Thai grocery
stores.
Cut the melons into small dice or thin ribbons. Arrange on a platter.
Place the chiles, lime juice, fish sauce, palm sugar, pea- nuts, dried
shrimp, crushed lime leaves and garlic puree in a blender; blend until
thoroughly mixed. Pour over the salad and garnish with cilantro
leaves.
PER SERVING: 165 calories, 5 g protein, 21 g carbohydrate, 7 g fat (1
g saturated), 0 mg cholesterol, 506 mg sodium, 3 g fiber.
Sibella Krause writing in the San Francisco Chronicle, 8/7/91.
[Home] Thai Minced Chicken Salad - W S [Home]
Title: Thai Minced Chicken Salad - W/S
Yield: 4 Servings
Ingredients
2 1/2 c chicken stock
1 stalk lemongrass; sliced In
-1" pieces
1 piece fresh ginger root; 2"
-piece
; peeled and sliced
2 whole boneless skinless
-chicken breasts; cut into 1
4 scallions; thinly sliced
1 red bell pepper; diced
1 carrot; diced
1/4 c fresh lime juice
1/4 c fish sauce
1 tb soy sauce
salt and pepper
3 tb cilantro; chopped
4 lg Bibb lettuce leaves
cilantro sprigs
Instructions
Place stock, lemongrass and ginger in a small saucepan and bring to a boil.
Lower heat, cover and simmer 10 minutes.
Add chicken and poach uncovered, stirring until opaque, about 3 minutes.
Remove chicken; strain stock and reserve it for another use.
In a bowl, mix together remaining ingredients except cilantro and lettuce.
Add chicken and stir to coat. Stir in the cilantro.
To serve:
Place lettuce leaves on 4 plates. Mound chicken salad in centers. Drizzle
with remaining dressing. Garnish with cilantro sprigs.
Serves 4.
- - - - - - - - - - - - - - - - - -
Contributor: Williams-Sonoma catalog
Preparation Time: 0:00
[Home] Thai Minced Chicken Salad [Home]
Title: Thai Minced Chicken Salad
Yield: 4 Servings
Ingredients
2 1/2 c chicken stock
1 st lemongrass; sliced in 1
-pieces
1 pi fresh ginger root; 2
-piece - peeled and slic
2 wh boneless skinless chicken
- breasts; cut into 1
4 scallions; thinly sliced
1 red bell pepper; diced
1 carrot; diced
1/4 c fresh lime juice
1/4 c fish sauce
1 tb soy sauce
1 salt and pepper
3 tb cilantro; chopped
4 lg bibb lettuce leaves
1 cilantro sprigs
Instructions
Place stock, lemongrass and ginger in a small saucepan and bring to a
boil. Lower heat, cover and simmer 10 minutes.
Add chicken and poach uncovered, stirring until opaque, about 3 minutes.
Remove chicken; strain stock and reserve it for another use.
In a bowl, mix together remaining ingredients except cilantro and lettuce.
Add chicken and stir to coat. Stir in the cilantro.
To serve:
Place lettuce leaves on 4 plates. Mound chicken salad in centers. Drizzle
with remaining dressing. Garnish with cilantro sprigs.
Serves 4.
From KSBAUM@aol.com
- - - - - - - - - - - - - - - - - - -
Per serving: 214 Calories (kcal); 4g Total Fat; (17% calories from fat);
29g Protein; 13g Carbohydrate; 71mg Cholesterol; 1690mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Williams-Sonoma catalog
Preparation Time: 0:00
[Home] Thai Mini Spring Rolls [Home]
Title: Thai Mini Spring Rolls
Yield: 8 Servings
Ingredients
2 Ounces Bean thread noodles
-(MUNG bean)
1/4 Cup Dried tree ears; -=OR=-
-Dried Chinese blk
1/2 Teaspoon Whole black
-peppercorns
3 Garlic cloves
1 Tablespoon Fresh coriander
-roots (coarsely ch
3/4 Pound Fresh ground pork
1/4 Pound Shrimp
-shelled; deveined & chopped
- =OR=-
1/4 Pound -Fresh crab meat;
-flaked
1 Tablespoon Thai fish sauce
2 Teaspoons Sugar
4 Shallots; finely chopped
1 Carrot; peeled; grated
1/4 Pound Bean sprouts; tails
-removed
8 12-inch rice-paper rounds
Peanut oil for deep-frying
Crisp lettuce leaves (as an
- accomp
Fresh mint leaves (as an
-accompani
----------------------THAI SPRING ROLL DIP----------------------------
1/4 c Sugar 1/4 c Water 1/2 c Red wine vinegar 2 tb Fish sauce 1/4 ts
Red chile flakes 2 tb Chopped coriander leaves -(fresh) 2 tb Chopped
peanuts
IN 2 SEPARATE MEDIUM BOWLS, soak bean thread noodles and tree ears in
warm water until soft and pliable (about 15 minutes). Drain the noodles
and cut into 1-inch lengths; set aside. Drain and rinse off sand from tree
ears.
Pinch off and discard hard centers; coarsely chop and set aside. Pound
peppercorns, garlic and coriander roots into a coarse paste, or chopped
together in a spice mill. Combine pork, shrimp or crab, fish sauce,
peppercorn mixture, and 1 teaspoon of the sugar. Add shallots, carrots,
bean sprouts, and the reserved bean thread noodles and tree ears; mix
together thoroughly. Dissolve remaining sugar with 1 cup water in a bowl.
With kitchen shears, cut rice paper into quarters. Lay one sheet of rice
paper with the curved edge nearest to you, on a flat surface. Brush
thoroughly with water. Let it sit until it softens into a thin flexible
film (about 1 minute). Mold 1 tablespoon of pork mixture into 1-inch wide
by 2-inch long cylinder and put it near the curved edge of rice paper.
Fold bottom of rice paper over filling. Fold left and right sides over
each end to enclose filling. Continue rolling until completely sealed.
Repeat with remaining filling. Preheat wok until hot. Add enough oil to a
depth of 3-inches. Heat to 325F. Add a few rolls and deep-fry for 10
seconds.
Immediately increase to high heat or 375F and deep-fry until crisp and
golden brown (about 6 minutes). Remove and drain. Serve wrapped in a
lettuce leaf with a mint leaf. Dip into Thai Spring Roll Dip.
Instructions
THAI SPRING ROLL DIP: Combine sugar, water and vinegar in a saucepan over
medium-high heat; boil until reduced to 3/4 cup of liquid. Remove from
heat and stir in the fish sauce and chile flakes. When cooled, transfer to
a dipping saucer and mix in coriander and peanuts. Makes about 24 rolls
with sauce.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Thai Mixed Salad [Home]
Title: Thai Mixed Salad
Yield: 4
Ingredients
2 tb vegetable oil for stir
-frying
2 whole chicken breasts;
-boned, skinned, cut in th
1 carrot; julienned
1 red bell pepper; julienned
1 1/2 qt iceberg lettuce; shredded
1 c vegetable oil
1/3 c vinegar
2 tb soy sauce
2 tb peanut butter; smooth
4 cloves garlic; minced
1 ts red chiles (heat level of
-your choi; ce), crushed
----------------------------GARNISH-----------------------------------
1/4 c fresh cilantro; chopped
2 tb peanuts; chopped
1/4 c baby shrimp
Instructions
Heat 2 tablespoons of oil in wok or large skillet, add chicken. Stir-fry
over
high heat for 4-5 minutes or until done. Remove chicken with slotted spoon.
Add carrots and red pepper and stir-fry for 4-5 minutes. Return chicken to
skillet to keep warm.
Mound lettuce on the serving platter.
In a jar, combine 1 cup oil, vinegar, soy sauce, peanut butter, garlic and
red
chiles. Shake well until peanut butter is dissolved.
Place chicken and vegetables on lettuce. Garnish with cilantro, peanuts and
shrimp.
Just before serving, pour desired amount of dressing over salad. Save extra
dressing for another occasion.
Per serving: 593 Calories (kcal); 61g Total Fat; (89% calories from fat);
5g Protein; 11g Carbohydrate; 0mg Cholesterol; 568mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit;
12 Fat; 0 Other Carbohydrates
Recipe by: Daily Report 1987
Converted by MM_Buster v2.0n.
[Home] Thai Mixed Vegetable Salad [Home]
Title: Thai Mixed Vegetable Salad
Yield: 4
Ingredients
1 sm head lettuce; diced
1 cucumber; peeled, sliced
1 sm green papaya; seeded,
-julienned
2 tomatoes; cut into wedges
4 tb green onions; chopped
4 tb cilantro; chopped
4 tb peanuts; roasted, crushed
2 red chilies; julienned
1/4 c lime juice
1/8 c soy sauce
2 ts sugar
Instructions
In a large salad bowl, arrange in layers the lettuce, cucumber, papaya,
tomatoes, onion & cilantro. In a small bow, mix together the peanuts,
chilies,
lime juice & soy sauce. Pour over the salad, toss & serve.
Per serving: 101 Calories (kcal); 5g Total Fat; (39% calories from fat); 5g
Protein; 12g Carbohydrate; 0mg Cholesterol; 529mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Mussel Soup [Home]
Title: Thai Mussel Soup
Yield: 1
Ingredients
1 1/2 lb black mussels
1 tb oil
4 cloves garlic, minced
2 ts minced ginger
2 ts minced lemon grass
2 ts minced shallots
3 c vegetable broth
1/4 c minced green onions
1/3 c whipping cream
1/2 ts red pepper flakes
1/2 ts salt, pepper
Instructions
Scrub mussels with stiff brush and pull off stringy "beard." Set aside.
Warm oil over medium heat in large skillet. Add garlic, ginger, lemon
grass and shallots. Cook until fragrant and tender, about 5 minutes. Add
broth and bring to boil. Simmer 5 minutes. Add mussels, cover and cook
until mussels have fully opened, about 5 minutes. Remove mussels to
serving bowls and keep warm. Add onions, cream and red pepper flakes to
pan. Cook 3 minutes. Strain soup over cooked mussels. Season with salt
and pepper. Serve immediately. 2 to 4 servings.
Preparation Time: 25 mi
[Home] Thai Nam Phet (Hot Sauce) [Home]
Title: [Thai] Nam Phet (Hot Sauce)
Yield: 1 Serving
Ingredients
7 Parts prik ki nu daeng (red
- birdseye chi
2 Parts khing (ginger)
1 Part kratiem (garlic)
4 Parts nam makham piag
-(tamarind juice)
4 Parts nam manao (lime
-juice)
2 Parts nam pla (fish sauce)
Instructions
Make as much or as little as you like: this is generally used as an
additive in cooking, but some people like to pour it over omellettes or
burgers...
Method Process to a sauce consistency in a food processor or
liquidiser/blender.
Serving & Storage Keeps 3-4 weeks in a refrigerator. "Col. I.F.
Khuntilanont-Philpott"
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 0 Calories; 0g Fat (0% calories from
fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
_____
Preparation Time: 0:00
[Home] Thai Neua Pad Kimao (Beef Flambe) [Home]
Title: [Thai] Neua Pad Kimao (Beef Flambe)
Yield: 4 Servings
Ingredients
1 c Beef, sliced thinly,
-diagonally ac
1 c Maekhong (whiskey),
- warmed; for flamb‚
3 tb Prik ki nu daeng (red
-birdseye chi
1 tb Kratiem (garlic), thinly
-sliced
1 tb Kha (galangal) thinly
-sliced
1 tb Hom daeng (shallots),
-thinly slice
1 tb Nam pla (fish sauce)
1 tb Nam makham piag (tamarind
-juice)
3 Bai makrut (kaffir lime
- leaves); torn, or 1
-teaspoon lime
1 ts Nam tan paep (palm sugar)
Instructions
This is perhaps one for the adventurous - or the outdoor chef? - for not
only is the meal cooked in very hot oil, but it is deliberately flamed at
the end! Because of this I recomend you use a wok, not a skillet, at least
16 inches in diameter and 6 inches deep, or a saut‚ pan, at least 16" in
diameter and 4" deep.
maekhong is the generic name for Thai whiskeys derived from rice liquour.
It is also the name of one of the popular (and relatively cheap) brands.
However if you prefer, or simply can't get Thai whiskey, you can use any
whiskey, whisky, brandy or rum you choose!
Method
Place a wok over very high heat and stir fry the ingredients quickly,
stirring or shaking the wok vigorously to prevent the meat burning.
Add 1 cup of warmed maekhong (rice whikey) to the wok and tip it to cause
it to ignite. After about 30 seconds if it is still burning place the lid
on the wok to kill the flames.
Serving & Storage
Serve with the usual table condiments and white rice.
On a cold night the best "wine" to go with this is whiskey (good sippin'
whiskey), warmed in the style of sake. On a hot summer hight, accompany it
with a robust, and well chilled beer, such as Singha or Beer Chang (a Thai
product of the Carlsberg breweries that is 9% by volume alcohol!) "Col.
I.F. Khuntilanont-Philpott"
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 0 Calories; 0g Fat (0% calories from
fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
_____
Preparation Time: 0:00
[Home] Thai Neua Pad Prik (Pepper Steak) [Home]
Title: [Thai] Neua Pad Prik (Pepper Steak)
Yield: 4 Servings
Ingredients
1 lb Steak
8 cl Kratiem (garlic), whole
1/4 c Hom daeng
- (shallots); sliced
1/4 c Prik yuet (sweet
- green chilis); sliced
1/4 c Prik yuet daeng (sweet red
-chilis)
3 tb Nam pla (fish sauce)
1 tb Maggi seasoning
2 tb Nam tan paep (palm sugar)
1 tb Priktahi khiaowan (green
-peppercor
1 tb Sesame oil
--------------------------------MARINADE----------------------------------
2 tb Nam pla
1/2 ts Arrowroot powder
1/2 ts Prikthai (freshly ground
-black pep
Instructions
In essence this is a Thai version of the popular western dish "pepper
steak", but prepared in a typically Thai way.
If you can't get the Thai sweet chilis (prik yuet) then substitute bell
peppers. If you can't find Maggi seasoning sauce, use mushroom soy or dark
soy.
Method
Cut the steak diagonally across the grain into thin strips (this may be
easier if you chill the steak in the freezer first). Mix the marinade
ingredients and combine with the steak, and leave for about an hour.
In a wok or skillet over medium high heat, combine the sesame oil with two
tablespoons of peanut oil and then stir fry the garlic and peppercorns
until the whole is aromatic and the garlic turns slightly crisp.
Add the beef, onions and sweet chilis, and stir fry for 2-3 minutes (until
the beef begins to show signs of being cooked). Add the remaining
ingredients, and increase the heat to high and stir fry until the beef is
cooked to your taste.
Serve over steamed white rice, and if desired garnish with a fried egg.
Colonel I.F. Khuntilanont-Philpott
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 788 Calories; 74g Fat (85% calories
from fat); 16g Protein; 14g Carbohydrate; 63mg Cholesterol; 45mg Sodium
_____
Preparation Time: 0:00
[Home] Thai Noodle And Vegetable Salad [Home]
Title: Thai Noodle And Vegetable Salad
Yield: 6 Servings
Ingredients
8 oz rice noodles; 1/4-inch wide
1 ts toasted sesame oil
1/2 c fresh bean sprouts
1/2 cucumber
1 carrot
1/4 c green onion; chopped
1/4 c chopped fresh cilantro; or
-mint leaves
1 red chili peppers, fresh or
-dried; to taste (about 1/2
1 cl garlic; minced
2 tb rice vinegar
3 tb fresh lime juice
2 tb soy sauce; or to taste
1 (optional)
2 tb sugar
3 tb chopped dry-roasted unsalted
- peanu; t
Instructions
1. Soak the noodles in warm water for 20 minutes and drain. Meanwhile,
rinse sprouts. Halve the cucumber lengthwise; remove seeds, and cut into
2-inch long julienne. Cut carrot into 2-inch long julienne. Prepare other
ingredients as listed.
2. Bring 4 quarts of water to a boil. Add the noodles and stir to
separate. When the water returns to a boil, cook until just tender to the
bite, 1 to 2 minutes. Drain the noodles. Toss with the oil.
3. Toss the bean sprouts, cucumber, carrot, green onion, and half the
fresh cilantro into the noodles. Combine the chilies, garlic, vinegar,
lime juice, fish sauce, and sugar in a bowl. Add to the vegetables and
toss to combine. Garnish with the remaining cilantro. Sprinkle with
peanuts. Serve.
Description:
"Delicately flavored rice noodles supply counterpoint for vegetables
dressed with a zesty sauce."
Cuisine:
"Thailand"
Source:
"Princeville Resort, Kauai, Hawaii"
From PatHanneman
- - - - - - - - - - - - - - - - - - -
Per serving: 201 Calories (kcal); 3g Total Fat; (13% calories from fat); 2g
Protein; 42g Carbohydrate; 0mg Cholesterol; 353mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2
Fat; 1/2 Other Carbohydrates
NOTES : Filipino-born Lilay Layaoen, specialist chef at the Princeville
Resort on Kauai, serves the salad as a side dish for grilled
foods. Add chopped grilled foods directly to the salad and serve
as a main course. Soy sauce was substituted for the more
traditional fish sauce.
Nutr. Assoc. : 352 1356 96 0 0 0 384 0 0 0 0 0 0 0 0 4408
Contributor: Pacific Light Cooking, Ruth Law
Preparation Time: 0:00
[Home] Thai Noodle Salad [Home]
Title: Thai Noodle Salad
Yield: 8 Servings
Ingredients
1 10 oz pkg Chinese noodles
1/3 c rice vinegar
3 tb soy sauce
3 tb lime juice
3 tb sugar
1 ts minced fresh garlic
1 ts ground fresh chile paste
1 ds sesame oil; (optional)
3/4 c shredded carrot
3/4 c chopped fresh cilantro
Instructions
Bring 6 quarts of water to a boil. Drop in the noodles. Cook until
tender, about 3 minutes, stirring constantly to separate the noodles. Pour
into a colander and rinse with cold water.
Combine the remaining ingredients, except the carrot and cilantro, in a
large bowl. Stir to mix and dissolve the sugar. Add the noodles, carrot,
and cilantro. Toss to mix. Serve immediately or chill up to 4 hours.
- - - - - - - - - - - - - - - - - - -
Per serving: 155 Calories (kcal); trace Total Fat; (0% calories from fat);
1g Protein; 38g Carbohydrate; 0mg Cholesterol; 394mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Contributor: The McDougall Quick & Easy Cookbook
Preparation Time: 0:10
[Home] Thai Noodles (2) [Home]
Title: Thai Noodles (2)
Yield: 6 Servings
Ingredients
1/2 lb dried rice noodles 1/8 wide
-warm wa; ter
1/2 lb shrimp, chicken or pork or-
-a combi; nation
1/4 c fish sauce
1/4 c granulated sugar; plus:
2 tb granulated sugar
1/4 c white vinegar: plus:
2 tb white vinegar
1 ts paprika; -or- tomato paste
--or- ca
4 green onions
1/2 c vegetable oil
1 ts finely chopped garlic
2 eggs
3/4 lb bean sprouts
2 tb ground roasted chilies
3/4 c ground roasted peanuts -
-(unsalted)
1 lime wedges
Instructions
1. Soak the noodles for 20-25 minutes in enough warm water to cover
them. They should be flexible and soft, but not so soft that they can
be mashed easily with the fingers. Later cooking in liquid will
soften them more. Drain them thoroughly in a colander while preparing
the other ingredients. Traditionally they are left in full-length
strands, but you may cut them into 8-inch lengths if you find it
easier to stir-fry them that way.
2. Peel and devein the shrimp, leaving the tails intact, or slice the
chicken or pork across the grain into strips not more than 1/8 inch
thick and 1 to 2 inches long.
3. Mix the fish sauce, sugar, vinegar, and optional paprika, tomato
paste, or catsup in a bowl, and stir until the sugar is dissolved.
Set the mixture aside. Slice the green onions, both white and green
parts, diagonally into pieces 1 1/2 inches long and 1/4 inch thick.
Set aside.
4. Heat a wok, add the oil, and swirl it over the surface of the
pan. Add the garlic and stir-fry until light golden. Add the meat and
stir-fry until the pink color disappears completely. If you are using
shrimp, stir-fry until they turn pink. Add the noodles and toss
lightly to coat them with oil and to distribute the meat and garlic.
5. Add the liquid from Step 3 and bring it to a boil rapidly, gently
folding the noodles without breaking them. Reduce the heat to medium
and boil the mixture, folding frequently, until the noodles have
absorbed the liquid.
6. Using a wok scoop or a stiff spatula, lift the noodles gently
from one side of the wok. Pour a little oil along the side of the
wok, then break 1 egg and slip it into the oil. Break the yolk, and
cover the egg with the noodles immediately. Repeat this on the
opposite side of the wok with the remaining egg. Allow the eggs to
cook undisturbed, over moderate heat, until they are set and almost
dry. Additional oil may be added if the eggs or the noodles begin to
stick to the wok.
7. When the eggs are set and almost dry, fold them gently but
rapidly into the noodles. Try not to break the noodles, which will
be soft and fragile at this point. An effective way is to insert the
scoop under the eggs, lift it through, and fold the mixture over.
Continue the lifting and folding motion until the eggs are broken up
and well distributed.
8. Add the bean sprouts and sliced green onions and toss the entire
mixture quickly and gently, still avoiding breaking the noodles. Cook
for about 2 minutes, or until the bean sprouts and green onions are
crisp-tender.
9. Place the mixture on a large warm platter. Sprinkle the ground
chilies and peanuts over the top and squeeze lime juice over that, or
serve these garnishes separately, for each diner to add according to
taste.
Variation: ========== Omit the shrimp, pork, or chicken from the list
of ingredients, and ignore any instructions for them. Substitute 1/2
pound tofu and 1/4 pound dried shrimp. Put the tofu on a triple layer
of paper towels, cover it with another triple layer, put a plate on
top of that, and put a 2-pound weight, e.g. a can of tomatoes, on top
of the plate. Let stand for 20 to 30 minutes to press out the excess
water. Put the dried shrimp in a sieve, rinse them quickly under hot
running water, and set them aside to drain. After the tofu has been
pressed, slice it into 1/4-inch cubes. Add the tofu and shrimp in
Step 5 of the instructions and proceed with the main recipe. Note: in
Thailand, dried shrimp are available in a smaller size than is
generally available in the United States. If you would like to
simulate that, chop the dried shrimp very coarsely after they have
been rinsed.
(Yield: 6-8 servings)
Source: Thai Home-Cooking
From: mike_johnston.trwgbr@qmail4.nba.trw.com (Michael L. Johnston)
[Home] Thai Noodles (4) [Home]
Title: Thai Noodles (4)
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
Ingredients:
3 cups chopped cabbage 1 medium onion, chopped 1.5 t oil 9 oz pasta
shapes (shells, bow-ties, etc) 1/4 cup crunchy peanut butter 1 T
fresh lime juice 1.5 t brown sugar 1.5 t soy sauce 1.5 t
worcestershire sauce (Vegetarian or regular worcestershire sauce, as
you prefer.) 1/4 t crushed red pepper 1/2 t curry powder 1/8 t ground
cloves 1 clove garlic, minced or mashed 7 oz coconut "milk" 1 T
chopped fresh cilantro 1 t chopped fresh basil Saute cabbage and
onion in oil til just softened. Set aside in large bowl. Cook pasta
till al dente. While pasta cooks, mix next 9 ingredients in a sauce
pan. Heat gently, adding coconut milk gradually. Do not boil. Mix
cooked pasta with sauce and veggies. Mix in cilantro and basil.
Serve immediately.
4-6 main dish servings. This is a heavy dish; serve with a steamed
veggie, and/or a light green salad.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
%%%%%%%%%%%%%%%%%%%
From: mike_johnston.trwgbr@qmail4.nba.trw.com (Michael L. Johnston)
Source: Thai Home-Cooking Converted by MMCONV vers. 1.40
[Home] Thai Noodles (Albitz) [Home]
Title: Thai Noodles (Albitz)
Yield: 4 Servings
Ingredients
3 c chopped cabbage
1 md onion; chopped
1 1/2 ts oil
9 oz pasta shapes - (shells,
-bow-ties, e; tc)
1/4 c crunchy peanut butter
1 tb fresh lime juice
1 1/2 ts brown sugar
1 1/2 ts soy sauce
1 1/2 ts worcestershire sauce *
1/4 ts crushed red pepper
1/2 ts curry powder
1/8 ts ground cloves
1 garlic clove - minced or
-mashed
7 oz coconut milk
1 tb chopped fresh cilantro
1 ts chopped fresh basil
Instructions
* (Vegetarian or regular worcestershire sauce, as you prefer.)
Saute cabbage and onion in oil til just softened. Set aside in large
bowl. Cook pasta till al dente. While pasta cooks, mix next 9
ingredients in a sauce pan. Heat gently, adding coconut milk
gradually. Do not boil. Mix cooked pasta with sauce and veggies. Mix
in cilantro and basil. Serve immediately.
4-6 main dish servings. This is a heavy dish; serve with a steamed
veggie, and/or a light green salad.
From: kra@sdd.hp.com (Katherine Albitz)
[Home] Thai Noodles With Chicken And Broccoli [Home]
Title: Thai Noodles With Chicken And Broccoli
Yield: 4 Servings
Ingredients
1/2 lb spaghettini; or thin noodles
4 c broccoli florets
2 carrots; julienned
1 tb vegetable oil
1 tb ginger root; minced
3 cl garlic; minced
3/4 lb boneless skinless chicken
-breasts
1/4 c fresh coriander
1 ***sauce***
1/2 c chicken stock
3 tb rice vinegar
3 tb soy sauce
3 tb peanut butter
1 tb sugar; or honey
1 tb sesame oil
1 1/2 ts hot pepper sauce
Instructions
Cut chicken into strips across the grain.
Whisk together sauce ingredients. Set aside. In large pot of boiling
water, cook noodles for 5 minutes. Add broccoli and carrots; cook for 3 to
3 minutes or until noodles are tender but firm. Drain and set aside. In
large nonstick skillet or wok, heat oil over high heat; stir-fry ginger
and garlic for 30 seconds. Add chicken; stir-fry for 3 to 5 minutes or
until no longer pink inside. Stir sauce; add to skillet and bring to boil.
Remove from heat; toss with noodles and vegetables. Sprinkle with
coriander. Serve in large bowls. Makes 4 servings.
506 cals, 34 g protein, 15 g total fat (2 g saturated), 49 mg cholesterol,
631 mg sodium, 790 mg potassium.
fast - stir fry
>From: KitPATh
- - - - - - - - - - - - - - - - - - -
Per serving: 501 Calories (kcal); 15g Total Fat; (27% calories from fat);
33g Protein; 58g Carbohydrate; 49mg Cholesterol; 1235mg Sodium
Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2
Fat; 1/2 Other Carbohydrates
NOTES : Here's another recipe from Anne Lindsay -- the 15 g of fat - well
if we can use that reduced oil peanut butter - and take only 1/3
of the sesame oil, we loser the fat to around 13g. I let this sit
for about 5 minutes before serving - put it in a heated casserole
with lid. Sitting enhances the aromatics.
Nutr. Assoc. : 2053 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Anne Lindsay's Light Kitchen
Preparation Time: 0:20
[Home] Thai Noodles With Chicken [Home]
Title: Thai Noodles With Chicken
Yield: 8 Servings
Ingredients
1 lb chinese dried egg noodles or
1 linguine
4 cooked chicken breast
1 halves
1 cilantro sprigs and mint
1 leaves -- for garnish
-----------------------SesameSoy Dressing-----------------------------
3/4 c soy sauce
3/4 c chicken stock or water
1/2 c coarsely chopped peanuts
1/4 c smooth peanut butter
1/4 c firmly packed brown sugar
1/4 c white wine vinegar
1/4 c asian sesame oil
2 tb vegetable oil
1 1/2 c minced fresh mint
1/2 c minced cilantro
2 cloves garlic -- minced
2 c shredded carrots
4 green onions -- minced
1 ts hot-pepper flakes
Instructions
1. In a large saucepan, bring 4 quarts water to a boil. Add noodles,
stir to separate, and reduce heat to medium. Cook noodles until
tender but still firm (about 18 minutes). Remove from heat and drain.
2. While noodles are cooking, prepare the dressing. Toss warm noodles
with dressing to coat thoroughly.
3. Tear each chicken breast half into 8 or 10 medium-sized pieces;
add to noodles. Stir to coat chicken with dressing and to mix with
noodles. Garnish with cilantro sprigs, mint leaves, and chopped
pecans, and serve.
Sesame-Soy Dressing: In a large bowl, thoroughly combine all
ingredients.
Makes about 2-3/4 cups.
Recipe By : the California Culinary Academy
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22
~0800
[Home] Thai Noodles With Cilantro [Home]
Title: Thai Noodles With Cilantro
Yield: 4
Ingredients
1/4 c fresh lime juice
2 tb soy sauce
1 tb light brown sugar
1 tb dark molasses
4 c broccoli flowerets; in
-bite-size pieces
1/2 red bell pepper; thinly
-sliced
1/2 lb thin spaghetti; broken in
-half
1 tb canola oil
2 ts minced gingerroot
2 ts minced garlic
1 ts minced jalapeno chile
1 c frozen green peas
1/4 c thinly sliced green onions
2 tb minced fresh cilantro
2 eggs; beaten
1/4 c chopped peanuts; for garnish
1 cilantro sprigs; for garnish
Instructions
Makes 4 servings.
An exotic dish, but one that is easily created in your own kitchen. It is
high
in protein, low in fat and rich in both flavor and nutrition.
Combine the lime juice, soy sauce, sugar and molasses in a small bowl and
set
aside.
Steam the broccoli over boiling water 2 minutes. Add bell pepper and steam
2
to 3 minutes, until vegetables are crisp-tender. Run under cold water until
cooled and set aside.
Bring a large pot of water to a boil and cook the spaghetti 7 to 8 minutes,
or
just until barely tender. Drain and set aside.
Meanwhile, heat the oil in a nonstick Dutch oven over medium heat. Add the
gingerroot, garlic and chile and cook, stirring frequently, about 1 minute.
Add broccoli, bell pepper, peas, green onions and cilantro and stir until
heated through. Transfer the broccoli mixture to a large bowl and cover
with
foil to keep warm.
Pour the beaten eggs into the Dutch oven over medium heat, and as they
begin
to cook, add cooked spaghetti and lime juice mixture. Using two forks, toss
the mixture until the liquid is absorbed. Add broccoli mixture and toss
until
thoroughly mixed. Serve on a warmed platter or individual plates. Garnish
with
peanuts and cilantro sprigs.
Education:
Raw eggs carry the risk of salmonella, a food poisoning that can be serious
for the very young, the elderly or anyone with a compromised immune system.
In
the recipe above, the eggs are completely cooked as the pasta is tossed in
the
pan over heat. Be careful with egg dishes that do not result in hard
cooking
of both whites and yolks.
Per serving: 203 Calories (kcal); 10g Total Fat; (43% calories from fat);
10g Protein; 20g Carbohydrate; 94mg Cholesterol; 609mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1
1/2 Fat; 1/2 Other Carbohydrates
Recipe by: The No-Tofu Vegetarian Cookbook, page 143
Converted by MM_Buster v2.0n.
[Home] Thai Noodles With Seafood [Home]
Title: Thai Noodles With Seafood
Yield: 3
Ingredients
2 lb mixed seafood
1/4 c basil leaves
3 bird's eye chiles; chopped
2 tb garlic; minced
2 tb oil for frying
1 tb fish sauce
2 tb soy sauce; lite
Instructions
This recipe is very simple, very fast and very good. The fresh rice
noodles,
thick and white, can be found in the refrigerator cabinet of any good Asian
grocery store. Don't use frounceen marinara mix++the recipe deserves
better.
Any decent fishmonger will be happy to serve you with half a dounceen
prawns,
a few scallops, some squid, a small fillet of fish, a handful of mussels or
any other combination that appeals to you.
Cut the mixed seafood into bite-size pieces, first removing any shells. If
you
are using mussels, wash and scrape the shells and open them by putting them
in
a pot with a little boiling water. Cover and boil for a few minutes,
removing
each mussel as it opens to prevent overcooking.
Chop a handful of basil leaves and seed and finely slice 3 bird's eye
chillies.
In a frying pan or wok, heat 1 tablespoon of oil. Brown 2 tablespoons of
crushed garlic and saut‚ the seafood for a couple of minutes. Drain off the
oil and set the garlic seafood mixture aside.
Put another tablespoon of oil in the pan and increase the heat. Add 2
tablespoons of light soya sauce and the noodles and saut‚ for 2-3 minutes.
Tip
the seafood back into the pan and add 3 tablespoons of fish sauce. Stir
well.
Add the basil leaves and chillies and cook for 1 minute more, stirring.
Serve,
Makes 3 to 4 servings.
Per serving: 20 Calories (kcal); 1g Total Fat; (32% calories from fat);
trace Protein; 3g Carbohydrate; 1mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
Title: Thai Noodles
Yield: 4 Servings
Ingredients
3 c chopped cabbage
1 md onion; chopped
1 1/2 ts oil
9 oz pasta shapes - (shells,
-bow-ties, e; tc)
1/4 c crunchy peanut butter
1 tb fresh lime juice
1 1/2 ts brown sugar
1 1/2 ts soy sauce
1 1/2 ts worcestershire sauce *
1/4 ts crushed red pepper
1/2 ts curry powder
1/8 ts ground cloves
1 garlic clove - minced or
-mashed
7 oz coconut milk
1 tb chopped fresh cilantro
1 ts chopped fresh basil
Instructions
* (Vegetarian or regular worcestershire sauce, as you prefer.)
Saute cabbage and onion in oil til just softened. Set aside in large
bowl. Cook pasta till al dente. While pasta cooks, mix next 9
ingredients in a sauce pan. Heat gently, adding coconut milk
gradually. Do not boil. Mix cooked pasta with sauce and veggies. Mix
in cilantro and basil. Serve immediately.
4-6 main dish servings. This is a heavy dish; serve with a steamed
veggie, and/or a light green salad.
From: kra@sdd.hp.com (Katherine Albitz)
[Home] Thai Nua Yang Nam Tok (Waterfall Beef) [Home]
Title: Thai Nua Yang Nam Tok (Waterfall Beef)
Yield: 1
Ingredients
1 lb steak; cut fairly thick.
1/3 c fish sauce
1/3 c lime juice
2 tb chopped shallots
2 tb chopped coriander/cilantro
1 ; (including the roots if p
2 tb chopped mint leaves
2 tb khao noor
1 tb freshly roasted/fried sesame
- seeds
2 ts freshly ground dried red
-chilies.
Instructions
Mix the marinade, coat the steak with it and marinade it for at least 3
hours.
The steak is then grilled, broiled or grilled until on the rare side of
medium
rare, cut into half inch thick strips and the strips cut into bite sized
pieces. The meat can be kept cool until just before you want to eat.
In a wok, bring a little oil to medium high heat, and add the strips of
beef,
immediately followed by all the remaining ingredients, stir fry until
heated
through (about a minute).
Serve with Thai sticky rice. (Alternatively I rather like it as part of a
meal
with pad Thai and a soup such as tom yum ghoong (hot and sour shrimp
soup)).
Per serving: 1217 Calories (kcal); 92g Total Fat; (68% calories from fat);
66g Protein; 30g Carbohydrate; 265mg Cholesterol; 185mg Sodium
Food Exchanges: 0 Grain(Starch); 9 Lean Meat; 0 Vegetable; 1/2 Fruit; 13
1/2 Fat; 1 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
Title: Thai One-Pot
Yield: 4
Ingredients
1 tb cooking oil
1 green bell pepper; cut into
-1/4-inch
1 ; strips
1 red bell pepper; cut into
-1/4-inch
1 ; strips
1/4 lb shiitake mushrooms; stems
-removed, caps
1 ; cut into 1/4-inch
1 ; slices
1 ts salt
1 1/4 lb lean ground pork
3/4 c short-grain rice
2 1/2 c canned low-sodium chicken
-broth or
1 ; homemade stock
3 tb soy sauce
1/4 ts cayenne
4 scallions including green
-tops; chopped
10 radishes; cut into thin
1 ; slices
5 tb chopped cilantro or fresh
-parsley
2 tb lime juice; (from about 1
-lime)
Instructions
1. In a large nonstick frying pan, heat the oil over moderately high heat.
Add
the bell peppers, shiitakes, and 1/4 teaspoon of the salt and cook,
stirring
occasionally, until beginning to brown, about 5 minutes. Remove.
2. Add the pork to the pan and cook, stirring, until it is no longer pink,
about 3 minutes. Spoon off the fat from the pan. Stir in the bell peppers
and
shiitakes, the rice, broth, soy sauce, the remaining 3/4 teaspoon salt, and
the cayenne. Bring to a simmer. Cover. Reduce the heat to low and simmer,
without removing the lid, until the rice is just done, about 20 minutes.
3. Remove the pot from the heat and let stand, covered, for 10 minutes.
Stir
in the scallions, radishes, cilantro, and lime juice.
Even Quicker
The radishes that are stirred in at the last minute add a pleasant crunch.
For
a similar effect without the slicing time, substitute one cup of bean
sprouts.
--Quick From Scratch One-Dish Meals
Posted to FOODWINE Digest TX Apr 99
Per serving: 276 Calories (kcal); 4g Total Fat; (12% calories from fat); 6g
Protein; 57g Carbohydrate; 0mg Cholesterol; 1312mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Orange Chicken Salad [Home]
Title: Thai Orange Chicken Salad
Yield: 6 Servings
Ingredients
2 carrots
2 sweet red peppers
1 ts sesame oil
3 green onions
2 cooked boneless chicken
-breasts
2 heads boston lettuce
1 1/2 c bean sprouts
3/4 c fresh coriander
2 oranges in sections
1 dressing
2/3 c water
1/2 c smooth peanut butter
1/3 c rice vinegar
1 tb soy sauce
1 1/2 ts sugar
1/2 ts crushed chili flakes
4 cloves garlic crushed
Instructions
Cut carrots and red pepper into very fine strips. Heat oil in
skillet, and saut, vegetables for several minutes. Slice green onions
lengthwise into thin strips, as well as chicken breasts. In food
processor, add all ingredients for dressing and process until smooth.
Arrange lettuce leaves on plates (6-8). Top with carrots and red
peppers, bean sprouts, chicken, coriander and onions. Garnish with
orange sections. Finally, drizzle dressing on top just before
serving (or serve on the side.)
Great for chicken leftovers too !
[Home] Thai Pasta Salad With Peanut Sauce (Pil) [Home]
Title: Thai Pasta Salad With Peanut Sauce (Pil)
Yield: 2 Servings
Ingredients
1/4 c evaporated skim milk
4 1/2 ts creamy peanut butter
4 1/2 ts red onion -- finely chopped
1 ts lemon juice
3/4 ts brown sugar
1/2 ts soy sauce, low sodium
1/8 ts ground red pepper
1/2 ts fresh ginger root -- grated
1 c whole wheat spaghetti --
1 cooked, drained, hot
2 ts green onion -- finely
1 chopped
Instructions
1. Combine milk, peanut butter, red onion, lemon juice, sugar, soy
sauce, and red pepper in medium saucepan. Bring to a boil over high
heat, stirring constantly. Boil 2 minutes, stirring constantly.
Reduce heat to medium-low. Add ginger; blend well. Add spaghetti;
toss to coat.
2. Top servings evenly with green onion. Serve.
[Calories: 187; 26% Cals from fat (6 g total; 1 Saturated, 38 mg
chol.) 85 mg sodium]
PIL = Publications International, Ltd (Illinois)
Recipe By : Pil, Diabetic Cooking (1996:34)
[Home] Thai Pasta Salad [Home]
Title: Thai Pasta Salad
Yield: 4 Servings
Ingredients
8 oz linguine
----------------------------DRESSING----------------------------------
1/4 c bottled teriyaki sauce
3 tb fresh lemon juice
2 tb vegetable oil
1/2 ts grated fresh gingerroot
1/4 ts crushed red pepper
8 oz flaked imitation crabmeat
8 oz green cabbage, coarsely
1 shredded, (4 cups)
1 c shredded carrots
1/3 c sliced scallions
1/3 c cilantro leaves
Instructions
Cook pasta according to package directions. Drain in colander. Rinse
under running cold water and drain well. Whisk dressing ingredients
in a large serving bowl until blended. Add rinsed and drained pasta,
the imitation crabmeat and remaining ingredients. Toss gently to mix
and coat. Per serving: 360 Cal, 15 gm pro., 58 gm carb, 9 gm fat, 9mg
chol, 1,201 mg sodium. Women's Day 3/14/95
[Home] Thai Peanut Butter Sauce - 2 [Home]
Title: Thai Peanut Butter Sauce - 2
Yield: 1
Ingredients
1/4 c peanut oil
2 cloves garlic
1 onion; blendered with the
1 ; garlic
1/2 ground red chile pepper;
-(your choice of
1 ; fire)
3 kaffir lime leaves; or
-grated zest of 1
1 ; fresh lime.
1/2 ts curry powder
1 tb chopped fresh lemon grass
1 c coconut milk
1/2 c milk
1 ts ground cinnamon
3 bay leaves
2 ts tamarind paste
1 tb fish sauce; (purchased at
-asian
1 ; markets, amount
1 ; varied by brand and
1 ; taste), up to 3
3 tb dark brown sugar
3 tb lemon juice
1 c chunky peanut butter
Instructions
Heat the oil in a skillet to medium-high heat and saut, garlic, onion,
chile,
lime leaves or zest, curry powder and lemon grass for 2 to 3 minutes. Then
stir in coconut milk, milk, cinnamon, bay leaves, tamarind sauce, fish
sauce,
brown sugar, lemon juice and peanut butter. Mix ingredients well, reduce
heat
and cook, stirring frequently, until sauce thickens. This takes about 30
minutes. Remove bay and lime leaves and serve. Do not let sauce stick and
burn
to bottom of pan.
Adapted from Keo's Thai Cuisine, Keo Sananikone, Ten Speed Press. 1986
I like to blender the onion and garlic so the sauce is smooth in texture.
You
can also mince if you like chunks in your sauce.
Converted by MC_Buster.
Per serving: 2886 Calories (kcal); 247g Total Fat; (72% calories from fat);
74g Protein; 137g Carbohydrate; 19mg Cholesterol; 1372mg Sodium
Food Exchanges: 4 Grain(Starch); 7 Lean Meat; 2 Vegetable; 1 Fruit; 45 Fat;
3 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Peanut Dressing [Home]
Title: Thai Peanut Dressing
Yield: 4 Servings
Ingredients
1/3 c rice vinegar
1/3 c peanut butter
2/3 c water
2 tb low-sodium soy sauce
4 cl garlic; (i use 2)
2 ts sugar
1 ts crushed red pepper (i use
-just a p
Instructions
Combine all ingredients in blender container and blend until smooth.
Each of four servings contains approximately:
Calories: 310
Cholesterol: 30mg
Fat: 12 gm
Sodium: 197 mg
>From: Barb Rothenberger
- - - - - - - - - - - - - - - - - - -
Per serving: 148 Calories (kcal); 11g Total Fat; (61% calories from fat);
6g Protein; 9g Carbohydrate; 0mg Cholesterol; 402mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2
Fat; 0 Other Carbohydrates
NOTES : When served with the Thai Chicken Salad, the fat per serving is
3.2 grams (18% CFF).
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Contributor: Los Angeles Times
Preparation Time: 0:00
[Home] Thai Peanut Pasta Salad [Home]
Title: Thai Peanut Pasta Salad
Yield: 11 Servings
Ingredients
1 3/4 c whole wheat pasta;
-fusilli(curly pasta) or
1/4 c cider vinegar
2 tb sugar
3 tb creamy peanut butter; lowfat
2 tb soy sauce
1 tb fresh ginger root; grated
2 cl garlic; minced
1 sm cucumber; halved lengthwise
- seeded
2 md carrots; coarsely
-shredded1c.
4 green onions; sliced
1 chili pepper; thinly sliced;
- (1-2) re
1 fresh cilantro; chopped
Instructions
Cook pasta to desired doneness as directed on pkg. Drain, rinse with cold
water.
Meanwhile, in small bowl, combine vinegar, sugar, peanut butter, soysauce,
gingerroot and garlic. Beat with wire whisk until well blended.
In large bowl, combine cooked pasta, cucumber, carrots, onions and chili
peppers. Mix gently. Pour vinegar mixture over pasta mixture and toss
gently to coat.
MC formatting by Roberta Banghart
- - - - - - - - - - - - - - - - - - -
Per serving: 83 Calories (kcal); trace Total Fat; (3% calories from fat);
3g Protein; 19g Carbohydrate; 0mg Cholesterol; 195mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
NOTES : Per serving: 110 calories, 2 g. fat, 3% CFF, 0 mg. cholesterol.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Fast and Healthy Magazine, July '95
Preparation Time: 0:00
[Home] Thai Peanut Popcorn [Home]
Title: Thai Peanut Popcorn
Yield: 12 Cups
Ingredients
1/4 c butter; or margarine
1 tb soy sauce
1/8 ts dried red pepper flakes
1/2 c chunky style peanut butter
1/8 ts garlic powder
12 c popped corn
Instructions
In a heavy saucepan, melt butter over med. heat. Add remaining
ingredients except popcorn. Cook, stirring constantly, until smooth.
Pour over popcorn, tossing to coat evenly. Serve at once.
Source: Theatre Popcorn Popper leaflet
From: Suewoodward
[Home] Thai Peanut Sauce (Ceideburg) [Home]
Title: Thai Peanut Sauce (Ceideburg)
Yield: 1 Servings
Ingredients
1 stephen ceideburg
1/2 c creamy peanut butter
2 cloves garlic, minced
3 tb granulated sugar
1/3 c soy sauce
1/3 c rice vinegar
1 1/2 tb hot chili oil
1 1/2 ts minced fresh cilantro
1 pn dried red pepper flakes
1 fresh vegetables for dipping
- *
Instructions
* such as carrots, broccoli, bell peppers
In a small mixing bowl, cream the peanut butter, garlic and sugar
until well-blended. Add the soy sauce, vinegar, chili oil, cilantro
and red pepper flakes; mix until blended. Chill for 1 to 2 hours or
overnight to blend flavors. Serve with an assortment of fresh
vegetables for dipping.
Makes 1 1/4 cup.
From Hall Street Bar & Grill, Beaverton.
From the Oregonian FOODday, 1/5/93.
Posted by Stephen Ceideburg
[Home] Thai Peanut Sauce - 567 [Home]
Title: Thai Peanut Sauce - 567
Yield: 1
Ingredients
1/2 c peanut oil
1/2 c raw peanuts
2 fresh thai or serrano chiles
1 sl fresh ginger; 1/2 inch thick
4 garlic cloves
1/3 c unsweetened coconut milk;
-(canned or fresh)
2 ts dark soy sauce
4 ts fish sauce
1 ts sugar
1 tb fresh lime juice
1 pn salt; (add to taste)
1/2 c finely minced cilantro
-leaves and s; tems
Instructions
Heat the peanut oil to nearly smoking in a saucepan. Turn off the heat and
add
the peanuts. The peanuts should cook to a golden brown in 3-5 minutes. If
you
burn them, throw them out and start all over again or your sauce will be
bitter. You may have to turn on the heat again, but stir the peanuts if you
do.
Using a slotted spoon, transfer the peanuts to the container of a food
processor or blender, along with 1 tablespoon of the peanut oil (reserve
the
rest) and blend them to a rough paste. Add the chiles, ginger, garlic and
continue to blend. Add the remaining ingredients except the cilantro, and
blend until smooth. If it is too thick, add more oil. Stir in cilantro, and
serve as a dipping sauce with satay or anything else, or thin with oil and
serve as a salad dressing.
Per serving: 1055 Calories (kcal); 111g Total Fat; (92% calories from fat);
1g Protein; 18g Carbohydrate; 3mg Cholesterol; 139mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 22
Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Peanut Sauce For Chicken And Pasta [Home]
Title: Thai Peanut Sauce For Chicken And Pasta
Yield: 1
Ingredients
1 c peanut butter
1/2 c vegetable stock
1 tb tabasco sauce
2 tb garlic powder
1/4 c lime juice
1 tb soy sauce
1 tb ground ginger
1 ts honey
Instructions
Thai Peanut Sauce: In a bowl, mix all ingredients. Add 1 cup water and mix
until smooth.
Created by Lucie Costa, CEC, Culinary Arts Instructor.
Per serving: 1736 Calories (kcal); 134g Total Fat; (64% calories from fat);
73g Protein; 93g Carbohydrate; 1mg Cholesterol; 3120mg Sodium
Food Exchanges: 5 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit;
22 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Peanut Sauce- 52 [Home]
Title: Thai Peanut Sauce- 52
Yield: 1
Ingredients
1/2 c peanut oil
1/2 c raw peanuts
2 fresh thai or serrano chiles
1 sl fresh ginger; 1/2 inch thick
4 garlic cloves
1/3 c unsweetened coconut milk;
-(canned or fresh)
2 ts dark soy sauce
4 teapsoons fish sauce
1 ts sugar
1 tb fresh lime juice
1 pn salt; (add to taste, as
1 ; fish sauce can be
1 ; very salty)
1/2 c finely minced cilantro
-leaves and s; tems
Instructions
Heat the peanut oil to nearly smoking in a saucepan. Turn off the heat and
add
the peanuts. The peanuts should cook to a golden brown in 3-5 minutes. If
you
burn them, throw them out and start all over again or your sauce will be
bitter. You may have to turn on the heat again, but stir the peanuts if you
do.
Using a slotted spoon, transfer the peanuts to the container of a food
processor or blender, along with 1 tablespoon of the peanut oil (reserve
the
rest) and blend them to a rough paste. Add the chiles, ginger, garlic and
continue to blend. Add the remaining ingredients except the cilantro, and
blend until smooth. If it is too thick, add more oil. Stir in cilantro, and
serve as a dipping sauce with satay or anything else, or thin with oil and
serve as a salad dressing.
Per serving: 1009 Calories (kcal); 108g Total Fat; (94% calories from fat);
1g Protein; 13g Carbohydrate; 0mg Cholesterol; 139mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 21
1/2 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Peanut Sauce [Home]
Title: Thai Peanut Sauce
Yield: 6 Servings
Ingredients
2/3 c smooth peanut butter
2 tb water
2 ts soy sauce
2 ts cider vinegar
2 ts sugar
2 tb seasoned rice vinegar
1 ts oriental sesame oil
Instructions
Combine water, soy sauce, cider vinegar, and sugar. Add this to peanut
butter, rice vinegar, and sesame oil.
[Home] Thai Peanut Slaw [Home]
Title: Thai Peanut Slaw
Yield: 8 Servings
Ingredients
1 head nappa cabbage, shredded
1 cucumber, chopped
1 bn green onions, sliced
1/4 c salted peanuts, chopped
1 tb sesame seeds
2 c bean sprouts
----------------------------DRESSING----------------------------------
1/2 c salted peanuts; very finely
- ground
1 1/2 ts sugar
1 tb red pepper flakes
1 ts fresh garlic; finely chop
1 tb peanut oil
3 tb rice vinegar or vinegar
1 tb soy sauce
Instructions
In large bowl combine all salad ingredients. In small bowl stir
together all dressing ingredients. Just before serving, pour
dressing over salad; toss to coat. Yield: 8 servings.
(1 serving): Calories 120, Protein 3g; Carbohydrate 6g; Fat 10g;
Cholesterol 0mg; Sodium 220mg.
[Home] Thai Phraram Long Song (Meat In Peanut Sauce) [Home]
Title: Thai Phraram Long Song (Meat In Peanut Sauce)
Yield: 1
Ingredients
1 c pork; cut into small bite
1 ; sized pieces
1 c phak bung; (swamp cabbage),
1 ; shredded*
--------------------------FOR THE SAUCE-------------------------------
1 tb garlic; very finely chopped
1 tb massaman curry paste
1 c coconut milk
1 c pork stock
1 tb sugar
1 pn salt
1 tb lime juice
1/2 c raw peanuts; crushed
Instructions
*Note that phak bung is very common - almost a weed - in Thailand. In the
West
where it is probably unobtainable, use spinach or kale.
To flavor the oil:
Garlic, ginger, prik ki nu daeng (red birdseye chilies), and phom kari
(mild
curry powder). According to the method. If Thai curry powder isn't
available,
use a mild Indian curry.
There are a number of possible translations of the title of this dish,
which
is from the milder "Royal Thai" tradition. Phraram is the name given in
Thai
to the God Rama, or the title of the King. The title can be translated by
those of a poetic nature to mean food so good it makes the king cry.
Because this is a mild, Royal Thai, dish, I give two methods, which differ
slightly in that one is mild and has complex flavors, the other is more in
line with the country tradition of not throwing away anything that can be
eaten, and is a little more potent, as suits the provincial palate.
This dish can be made with pork, beef, chicken or shrimp. Shrimp require
less
cooking and beef rather more. This version is made with pork
Heat a wok, and add three tablespoons of peanut oil, add one teaspoon of
slivered garlic, and saute until the garlic is just changing color. Remove
and
discard the garlic. Add 4 'coins' of ginger, 1" in diameter, an eighth of
an
inch thick, and saute for 1 minute, remove and discard. Take 4 red chilies
and
destalk them, cut them in half and tap them on the counter to remove loose
seeds, saute for 1 minute, remove and discard. Now add 1 teaspoon of curry
powder and stir until absorbed into the flavored oil.
For the provincial version, to the hot oil add 1 tablespoon of slivered
garlic, 1 tablespoon of slivered ginger, and 1 tablespoon of very thinly
sliced chilies, including the seeds, then remove the flavoring, add 1
tablespoon of curry powder, and blend into the oil. The garlic, ginger, and
chili is then blended to a fine paste and retained to be added later.
Now stir fry the meat for about 1 minute, and remove it from the oil while
you
prepare the sauce.
Fry the peanuts for about 5 minutes in the oil, then remove them and blend
them to a fine paste, and return the paste to the oil, adding the curry
paste
and stirring until aromatic (if you can't find curry paste use a further
tablespoon of curry powder), now slowly add the coconut milk, stirring
constantly to blend, and then add the remaining sauce ingredients, then
bring
to a gentle simmer.
If preparing the provincial version, return the oil flavoring to the mix at
this time.
Add the meat, and return to the simmer, cover and simmer, stirring
occasionally for about 20 minutes, until the meat is tender.
Add the vegetables, turn the heat up and boil vigorously for 1 minute.
Serve with jasmine rice.
Converted by MC_Buster.
Per serving: 1132 Calories (kcal); 95g Total Fat; (73% calories from fat);
47g Protein; 30g Carbohydrate; 156mg Cholesterol; 293mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit;
15 1/2 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
Title: Thai Pie
Yield: 8 Servings
Ingredients
1 lb prepared puff pastry
1 lb lean beef, thinly sliced
2 tb peanut oil
2 small red chiles, (piquins o
2 cl garlic; finely chopped
1 onion; finely sliced
1 pn ginger; 1-inch, peeled and f
1 tb sugar
2 tb lemon or lime juice
1 tb fish sauce
1 tb soy sauce
1 c bean sprouts
1 c cooked rice
Instructions
Recipe by: Sally Hammond Preheat oven to 400 F.
Roll out the pastry and cut to line individual pie tins and to cover
the pies.
Heat the oil in a wok or large fry pan over high heat and stir-fry
the beef for 1 minute. Add the chiles, garlic, onion, and ginger and
stir-fry quickly until fragrant, an addtional minute. Add the sugar,
lemon or lime juice, fish sauce, and soy sauce and mix well.
Immediately stir in bean sprouts, stir-frying for one more minute.
Add the rice and mix well. Remo from the heat.
Place heaping spoonfuls into each pastry-lined pie tin, brush the
edges wit water and top with the pastry cover, pressing down well to
seal. Cut a slas in the lid.
Bake for 30 minutes or until golden. Serve with salad.
[Home] Thai Pineapple Fried Rice [Home]
Title: Thai Pineapple Fried Rice
Yield: 1 Servings
Ingredients
1 tb garlic; chopped
1/2 c oil
1/2 c pork, thinly sliced
1/2 c chicken, thinly sliced
2/3 lb shrimps, peeled and devained
4 lg eggs
12 c cooked rice, cooled
1 1/4 c diced pineapple
2 tb sugar
6 tb fish sauce; (nam pla)
1 c green onions, cut 1 pieces
6 fresh pickles; or
2 cucumbers, sliced
1 tb chili peppers; or to taste
1/2 c cilantro; chopped
2 ts ground white peppers
Instructions
Fry garlic in oil until golden brown over medium heat.
Increase heat to medium high and add chicken, pork and shrimps. Cook
until meats are almost done, add eggs
and scramble. Cook half way through, add rice and pineapple and mix
quickly. Sprinkle sugar, white peppers, fish sauce, green onions and
mix well, cook about 2 minutes longer,stirring constantly, then
remove from heat. Serve hot with sliced pickles and chili peppers
with chopped cilantro sprinkled on top. Makes 12 servings.
NOTE: cook rice with a little less water than you normally would
because rice will absorb juice from the meats, therefore, it won't be
soggy. Formatted by Elaine Radis BGMB90B; October, 1993
[Home] Thai Pineapple Rice [Home]
Title: Thai Pineapple Rice
Yield: 2 Servings
Ingredients
1 fresh pineapple
2 c cooked rice - cold
1/4 c baby shrimp
1 cooked chicken breast half
1/4 c diced cooked ham
2 green onions
1/4 c peas
1 ds rice wine
Instructions
Cut chicken into bite size pieces. Cut stem from pineapple. Cut
pineapple in half. Hollow top and bottom portions of pineapple, set
aside. Dice pineapple meat. Reserve 1/4 cup of pineapple meat, save
remainder for another dish or dessert. Heat 2 teaspoons of oil in
wok, add rice and stir-fry a minute or two. Add shrimp, chicken and
ham, stir-fry another minute or two. Add peas, sliced green onions
(use tops) and pineapple. Stir-fry another minute or two or until all
is hot and well blended. Shake in a little rice wine. While
ingredients are being stir-fried, put pineapple, cut side down, over
range burner to heat through. Serve rice mixture in pineapple.
[Home] Thai Pomelo And Chicken Salad [Home]
Title: Thai Pomelo And Chicken Salad
Yield: 6 Servings
Ingredients
1 Pomelo; -=OR=- Grapefruit
-(sweet
1 Whole cooked chicken breast
- hand-s
1 Teaspoon Chopped red chili
-(or to taste)
1 Tablespoon Fish sauce (nam
-pla)
1 Teaspoon Sugar
1 sm Lime; juiced
1 Head of leaf lettuce (for
-garnish)
1 Tablespoon Chopped fresh
-coriander
2 Tablespoons Crisp Fried
-Shallot Flakes (Instru
1/4 Cup Chopped roasted peanuts
-------------------CRISP FRIED SHALLOT FLAKES-------------------------
6 Shallots; thinly sliced 1 c Vegetable oil
Pomelo looks like a thick-skinned, oversized grapefruit, and it is
sweeter than the normal grapefruit.
Instructions
PEEL AND SEPARATE pomelo segments. Remove and discard membranes. Gently
flake the flesh. If using grapefruit, drain excess juice. Chill. In large
bowl, combine pomelo and shredded chicken. Mix together the chopped red
chili with fish sauce, sugar and lime juice; toss with chicken mixture.
Arrange on a bed of lettuce, garnish with coriander leaves, peanuts, and 2
teaspoons of the Crisp Fried Shallot Flakes.
CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they
are all the same thinness to ensure even cooking. Heat a pan with the
vegetable oil over medium heat. Add shallots and fry slowly until browned
and crisp, about 5 to 10 minutes. The moisture in the shallots should be
completely cooked out. Drain on paper towel. Stored in an air-tight
container, the shallots will keep several weeks.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Thai Pomelo-And-Chicken Salad [Home]
Title: Thai Pomelo-And-Chicken Salad
Yield: 6 Servings
Ingredients
1 pomelo; -=or=- grapefruit
-(sweet
1 whole cooked chicken breast
- hand-s; hredded
1 ts chopped red chili (or to
-taste)
1 tb fish sauce (nam pla)
1 ts sugar
1 sm lime; juiced
1 head of leaf lettuce (for
-garnish)
1 tb chopped fresh coriander
2 tb crisp fried shallot flakes
-(instru; ctions follow) -
1/4 c chopped roasted peanuts
-------------------CRISP FRIED SHALLOT FLAKES-------------------------
6 shallots; thinly sliced
1 c vegetable oil
Instructions
Pomelo looks like a thick-skinned, oversized grapefruit, and it is
sweeter than the normal grapefruit.
PEEL AND SEPARATE pomelo segments. Remove and discard membranes.
Gently flake the flesh. If using grapefruit, drain excess juice.
Chill. In large bowl, combine pomelo and shredded chicken. Mix
together the chopped red chili with fish sauce, sugar and lime juice;
toss with chicken mixture. Arrange on a bed of lettuce, garnish with
coriander leaves, peanuts, and 2 teaspoons of the Crisp Fried Shallot
Flakes.
CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure
they are all the same thinness to ensure even cooking. Heat a pan
with the vegetable oil over medium heat. Add shallots and fry slowly
until browned and crisp, about 5 to 10 minutes. The moisture in the
shallots should be completely cooked out. Drain on paper towel.
Stored in an air-tight container, the shallots will keep several
weeks.
[Home] Thai Pork And Sweet Potato Stew [Home]
Title: Thai Pork And Sweet Potato Stew
Yield: 1 Serving
Ingredients
1 tb peanut oil
1 pork tenderloin 12 ounces
cut in 3/4-inch cubes
1 md onion; diced
1 stalk lemon grass; finely
-minced
outside layer discarded
1 pk frozen candied sweet
-potatoes; (12 ounces)
thawed see note
1/2 c reduced-sodium chicken broth
or more as needed
1 tb Thai fish sauce
2 ts Thai green curry paste; (2
-to 3)
1/4 c coconut milk
Thai Ogremolata; O see
-recipe
Instructions
Preparation time: 15 minutes
Cooking time: 10 minutes
Yield: 4 servings
1. Heat oil in large skillet over medium-high heat. Add pork. Brown about 2
minutes. Stir in onion and lemon grass. Cook, stirring, until pork is no
longer pink, about 4 to 5 minutes.
2. Add sweet potatoes, broth, fish sauce and curry paste. Heat to simmer;
cook several minutes to blend flavors. Add additional broth if mixture
becomes too dry. Stir in coconut milk; cook 1 minute. Remove from heat;
sprinkle with Thai OgremolataO if desired.
Note: Do not use the seasoning packet in the package of frozen candied
sweet potatoes.
Nutrition information per serving:
Calories 240; Fat 7 g Sat. fat 1.9 g % cal. from fat 26 Chol. 50 mg; Sodium
435 mg Carb. 24 g; Protein 21 g; Fiber 3 g
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 314 Calories; 28g Fat (77% calories
from fat); 3g Protein; 16g Carbohydrate; 0mg Cholesterol; 13mg Sodium
_____
Contributor: January 13, 1999 Chicago Tribune
Preparation Time: 0:00
[Home] Thai Pork Burritos [Home]
Title: Thai Pork Burritos
Yield: 4 Servings
Ingredients
1 lb lean ground pork
2 tb grated fresh ginger root
1 clove garlic, crushed
1 sm onion, thinly sliced
2 c cole slaw mix w/carrots
1 ts sesame oil
3 tb soy sauce
2 tb lime juice
1 tb honey
2 ts ground coriander
1/2 ts crushed red pepper
4 lg flour tortillas, warmed
1 fresh cilantro, chopped
Instructions
Heat large nonstick skillet over high heat. Add pork, cook, crumble
and stir until pork is no longer pink, about 3 to 4 minutes. Add
ginger, garlic, onion and cole slaw mix and stir-fry with pork for 2
minutes, until vegetables are wilted. Combine all remaining
ingredients except tortillas in small bowl and add to skillet. Stir
constantly to blend all ingredients well, about one minute. Spoon
equal portions of mixture onto warm flour tortillas, roll up to
encase filling and serve.
From The Austin American Statesman typed by jessann :)
[Home] Thai Pork Dumpling Soup [Home]
Title: Thai Pork Dumpling Soup
Yield: 10 Servings
Ingredients
1 oz Cellophane noodles or bean
-threads
1/4 lb Fresh black fungus (wood
-ear) mushr
(or 2 oz dried wood ear
-mushrooms)
10 oz Ground pork
(or substitute chicken,
-turkey or s
1 tb Fish sauce
1 ts Pureed garlic
1 tb Cornstarch
10 c Chicken stock or canned
-broth
Freshly ground black pepper;
- to taste
Fish sauce; to taste
1 bn Scallions, white and green
-parts; thinly sliced
1/2 bn Cilantro; leaves only
=== CILANTRO PASTE ===
1/2 bn Fresh cilantro; stems
-removed
1/2 tb Palm sugar or brown sugar
1/2 tb Freshly-grated ginger
1 ts Cracked black pepper
1 ts Pureed garlic
1 tb Fish sauce
Instructions
To make cilantro paste, puree all ingredients in a mortar and pestle, or
blender, until a fine paste is formed. You can also do this by hand by
firstchopping all ingredients, except fish sauce, together on a board to
form a paste. Then mix with fish sauce in a small bowl. Set aside.
Follow directions on packages for reconstituting cellophane noodles
and dried mushrooms, if necessary. Noodles usually need to soak in warm
water forabout 15 minutes; mushrooms about 30 minutes. While ingredients
are soaking, make dumplings by combining ground pork, fish sauce, garlic,
and cornstarch in a bowl. With your hands, form small meatballs, about the
size of hazelnuts. Set aside.
When noodles and mushrooms are finished soaking, drain. Remove
and discardthe tough stems and slice mushrooms into julienne strips. Cut
noodles into2- by 3-inch lengths. Place all ingredients near stove and
bring chicken stock to a boil in a large stockpot. Reduce heat to a simmer
and add pork balls, mushrooms, and noodles. Cook, uncovered, until pork
is done, about 10 minutes. Stir in cilantro paste and adjust seasonings
with pepper and fish sauce. Ladle into serving bowls, sprinkle with sliced
scallions and cilantro leaves, and serve immediately.
This recipe yields 10 servings.
Recipe Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary
Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A07 broadcast
09-23-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-21-1997
- - - - - - - - - - - - - - - -
- -
Contributor: Susan Feniger and Mary Sue Milliken
Preparation Time: 0:00
Title: Thai Pork Satay
Yield: 1 Serving
Ingredients
1 tb Curry powder
1 ts Turmeric
1 tb Palm sugar or brown sugar
2 tb Fish sauce (nam pla)
2 tb Lime juice
1 tb Vegetable oil
1 lb Boneless pork loin cut into
- 3" lon
24 8 in bamboo skewers soaked
-in water for
1/2 c Thick coconut cream (RECIPE
- Follow
-------------------------COCONUT MILK AND CREAM---------------------------
1 cn Unsweetened coconut milk
Instructions
COMBINE CURRY POWDER, turmeric, palm sugar, fish sauce, lime juice and oil.
Toss pork strips with marinade. Thread 3 or 4 pork strips onto the skewers,
weaving in-and-out, sideways, in a ribbon fashion. Marinate for 30 minutes
or
longer. Preheat grill. Brush strips with thick coconut cream. Place
(brushed
side down) over hot coals for 1 to 2 minutes or until charred and cooked.
Turn over, brush with coconut cream and grill until cooked. Serve with
Spicy
Peanut Sauce (See RECIPE).
TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into
a tall glass. Allow to sit for at least 1 hour so the thick cream rises to
the top. Skim off top (cream) and set aside. The rest is thin coconut milk.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 157 Calories; 15g Fat (79% calories
from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 4mg Sodium
_____
Preparation Time: 0:00
[Home] Thai Pork With Basil [Home]
Title: Thai Pork With Basil
Yield: 4 Servings
Ingredients
1 lb pork tenderloin, trimmed of
-all fat; and sinew
1 bn basil (2 cups leaves)
-(theirs has m; inty clove f
4 scallions
3 tb peanut oil
2 cloves garlic
2 3 hot red or green chiles,
-thinly s; liced
2 ts fish sauce
2 ts soy sauce
1 ts sugar
1/4 c chicken stock or water
Instructions
Thinly slice the pork across the grain. Wash, dry and stem the basil.
Mince the white part of the scallion. Cut the green part into 1 inch
pieces.
Heat the wok over a high flame. Swirl in the oil and heat almost to
smoking. Add the garlic, chilies and white part of scallions and cook
for 10 seconds. Add the pork and stir fry for 1 minute. Add the fish
sauce, soy sauce, sugar, stock and green part of scallions and bring
mixture to a boil. Stir in the basil and cook for 20 seconds or until
the leaves are wilted and the pork is cooked. The dish is supposed to
be soupy. Serve at once with rice or noodles.
Fragrant dish - noe of the glories of Thai street food.
[Home] Thai Pork With Spicy Peanut Sauce [Home]
Title: Thai Pork With Spicy Peanut Sauce
Yield: 4 Servings
Ingredients
1 c chicken broth; reduced
-sodium
1/4 c peanut butter, reduced-fat;
-chunky
2 tb soy sauce, low sodium
2 tb ginger; peeled & chopped
1 tb fresh lime juice
1/2 ts chili powder
1 clove garlic; crushed
2 ts vegetable oil
4 ea boneless pork center rib;
-trimmed
1/4 c scallions; thinly sliced
2 tb fresh cilantro; chopped
Instructions
*Pound boneless pork chops to 1/4" thickness.
1. In food processor or blender process chicken broth, peanut butter, soy
sauce, ginger, lime juice, and chili paste until smooth; set aside.
2. In 12" nonstick skillet over medium heat, heat oil; add pounded
cutlets; cook about 2 minutes on each side until lightly browned. Using
slotted spoon, remove cutlets to plate.
3. To droppings in skillet add reserved peanut butter mixture; bring to
boil. Stir in half of scallions and all of cilantro; reduce heat to low.
Return cutlets to skillet; simmer, covered, 3 to 4 minutes until pork is
cooked through and sauce is slightly thickened.
4. Serve pork sprinkled with remaining scallions.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve on of jasmine, Texmati or regular long-grain rice.
NOTES : If available, chili paste can be substituted for chili powder &
crushed garlic.
Contributor: Redbook - February, 1995
Preparation Time: 0:20
[Home] Thai Potato Curry [Home]
Title: Thai Potato Curry
Yield: 4 Servings
Ingredients
2 ts vegetable oil
1 lg onion chopped (about 1 1/2
-cups)
2 1/2 ts Thai Green Curry Paste
prepared or homemade
(see separate recipe)
1 lb red-skin potatoes
cut into 1/2-inch cubes
1/3 c coconut milk
1/2 c vegetable broth
1 c canned whole tomatoes; plus
-juice
1 tb fresh lime juice
1 tb chopped fresh basil
3 c hot cooked rice
Commercially prepared sambal
- oelek; optional
Instructions
4 SERVINGS DAIRY-FREE
Curries in Thailand are light and soupy, unlike the rich, thick curries of
India. They are always served as part of a selection of dishes in a main
meal and rarely on their own.
IN LARGE WOK or skillet, heat oil over medium-high heat. Add onion and
stir-fry until golden, 5 minutes. Add curry paste and stir-fry 1 minute.
Add potatoes and toss well to coat. Stir in coconut milk and broth.
Using your hands, lightly crush tomatoes; add tomatoes and juice to wok.
Cover and simmer until potatoes are render, 15 to 20 minutes. Stir in lime
juice and basil. Serve over rice with sambal oelek if desired.
Per serving: 421 cal.; 9g prot.; 7g total fat; (4g sat. Fat); 80g carb.; 0
chol.; 235mg sod.; 5g fiber
Converted by MC_Buster.
- - - - - - - - - - - - - - - - - -
schuller@ix.netcom.com
-----------------------------------------------------------------------
To unsubscribe from this list, please visit :
unsubscribe mc-recipe
end
-----------------------------------------------------------------------
From brandon@cwnet.com Sun Dec 27 22:05:37 1998
Return-Path:
Delivered-To: dburns@synapse.net
Received: (qmail 10488 invoked from network); 28 Dec 1998 03:44:23 -0000
Received: from pigdog.sierra.com (207.82.197.17)
by conductor.synapse.net with SMTP; 28 Dec 1998 03:44:23 -0000
Received: (from majordom@localhost)
by pigdog.sierra.com (8.8.5/8.8.5) id TAA02038;
Sun, 27 Dec 1998 19:05:32 -0800 (PST)
Message-ID: <3686F580.CB349F45@cwnet.com>
Date: Sun, 27 Dec 1998 19:05:37 -0800
From: Dayna
X-Mailer: Mozilla 4.5 [en] (Win98; I)
X-Accept-Language: en
MIME-Version: 1.0
To: Mc-recipe@lists.sierra.com
Subject: potato soup re request
Content-Type: multipart/alternative;
boundary="------------8A1ED354F55513BD6F056D0E"
Sender: owner-mc-recipe@lists.sierra.com
Precedence: bulk
--------
I bet you could just add a little garlic to this...
Contributor: Vegetarian Times, January 1999, page 52
Preparation Time: 0:00
[Home] Thai Prawn & Vegetable Curry [Home]
Title: Thai Prawn & Vegetable Curry
Yield: 4
Ingredients
1 tb oil
2 carrots; sliced
225 g frozen leaf spinach;
-defrosted (8oz)
225 g mushrooms; quartered (8oz)
1 tb schwartz hot thai curry
-blend
75 g creamed coconut; (3oz)
300 ml milk; ( 1/2 pint)
1 vegetable stock cube
1 ts thai fish sauce
3 schwartz lemon grass stalks
100 g frozen peas; defrosted (4oz)
350 g cooked; peeled prawns
1 ; (12oz)
Instructions
Heat the oil in a large frying pan or wok and fry the carrots for 2-3
minutes until softened. Squeeze the excess liquid out of the spinach and
add to the pan with the mushrooms and Hot Thai Curry Blend. Fry for 1-2
minutes.
Add the coconut, milk, stock cube, fish sauce and Lemon Grass. Bring to
the boil and simmer gently for 10 minutes. Stir in the peas and prawns
and heat through. Serve with rice.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Thai Red Chicken Curry [Home]
Title: Thai Red Chicken Curry
Yield: 1 Servings
Ingredients
28 oz cans coconut milk
2 green onion stalks, chopped
-into sm; all sections.
3 jalapeno peppers, cut into
-thin str; ips
1/4 c fish sauce
3 c chopped zuccini
1 lb chicken breast, cut bite
-size
2 tb red curry paste.
1 bn basil
Instructions
Heat 3/4 cup of coconut milk till boiling. Add the curry paste, stir
it in until evenly blended. Add the chicken, heat at medium heat
until the chicken is thoroughly cooked. Add the remaining ingredients
and heat over low heat until boiling. Remove from heat and serve over
rice. This one reheats nicely
[Home] Thai Red Curry Paste [Home]
Title: Thai Red Curry Paste.
Yield: 10 Servings
Ingredients
9 dry red chili peppers.
1/2 c shallots, peeled and sliced
1/4 c garlics, chopped.
2 tb galanga root, cut to strips.
1/4 c lemon grass, sliced.
1 tb kaffir lime rind, cut fine.
2 tb coriander seeds.
1 tb fennel seeds.
1 tb kapi (shrimp/fish paste).
2 ts salt.
2 ts peppers.
Instructions
Cut open dry red chili pods. Discard seeds, and soak in water for a
few minutes. Put all ingredients in a mortar and pound till mixed
finely.
[Home] Thai Ribbons (Satay) [Home]
Title: Thai Ribbons (Satay)
Yield: 30
Ingredients
1 lb round or flank steak
3 tb soy sauce
3 tb rice wine or sherry
3 cloves garlic; finely
2 tb finely chopped ginger
1/2 ts dried hot chili pepper
Instructions
Cut steak across the grain into 1/4 inch slices. In a shallow casserole,
mix
together remaining ingredients. Add meat, cover and refrigerate for at
least 4
hours, overnight if possible.
Soak bamboo skewers in water for 30 minutes before threading with meat.
This
prevents them from burning.
Remove meat and reserve marinade. Thread each slice lengthwise onto a
bamboo
skewer, in an interlacing fashion. Keep ribbons of meat flat for uniform
cooking--do not bunch up the meat. Grill ribbons or grill over hot coals
for
3-4 minutes per side, basting with reserved marinade. Makes about 30
ribbons
or 15 appetizer servings.
Per serving: 1 Calories (kcal); trace Total Fat; (1% calories from fat);
trace Protein; trace Carbohydrate; 0mg Cholesterol; 103mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
Title: Thai Ribbons
Yield: 30 Servings
Ingredients
1 lb round or flank steak
3 tb soy sauce
3 tb rice wine or sherry
3 cloves garlic, finely
-chopped
2 tb finely chopped ginger
1/2 ts dried hot chili pepper
Instructions
Cut steak across the grain into 1/4 inch slices. In a shallow
casserole, mix together remaining ingredients. Add meat, cover and
refrigerate for at least 4 hours, overnight if possible. Soak bamboo
skewers in water for 30 minutes before threading with meat. This
prevents them from burning. Remove meat and reserve marinade. Thread
each slice lengthwise onto a bamboo skewer, in an interlacing
fashion. Broil ribbons or grill on a hot barbecue for 3-4 minutes per
side,basting with reserved marinade. Makes about 30 ribbons or 15
appetizer servings.
__ __ ____|__|__|__|__|___ <--- Skewer
: |__| |__| | Meat
Origin: Beef Ad, Canadian Living, November 1989. Shared by: Sharon
Stevens.
[Home] Thai Rice Noodles [Home]
Title: Thai Rice Noodles
Yield: 4 Servings
Ingredients
3 c water
7 oz thin rice noodles
2 tb vegetable oil
1 ea garlic clove, minced
1 ts ginger, minced
2 c cabbage, shredded
1 c mung bean sprouts
2 ea scallions, finely chopped
2 ts tamari
1 pn black pepper
15 ea sweet basil leaves
1/4 c roasted peanuts, chopped
1 ea lime, cut into wedges
Instructions
Bring water to a boil, add noodles & cook until soft, about 4 to 5
minutes. Drain & set aside. In a wok, heat oil for 1 minute over
medium-high heat. Add garlic & ginger & stir fry for 1 minute. Add
cabbage & stir fry until tender crisp. Add noodles, bean sprouts,
scallions, tamari & pepper. Stir fry until heated through. Mix in
basil leaves. Garnish with peanuts & lime wedges & serve hot.
[Home] Thai Rice With Mushroom & Egg [Home]
Title: Thai Rice With Mushroom & Egg
Yield: 2 Servings
Ingredients
3/8 lb thai jasmine rice
1/2 tb sunflower oil
1 beaten eggs
1/8 oz porcini or cap mushrooms
2 spring onions
1/2 garlic clove
4 oz flat mushrooms
1 1/2 tb dry sherry
1 1/2 tb japanese soy sauce
1/2 tb sugar
3 3/4 cm piece of cucumber
Instructions
Preparation: beat the eggs. Slice the spring onions. Soak the porcini
or cap mushrooms in warm water for 30 mins. Crush the garlic cloves.
Slice the flat mushrooms. Cut the cucumber into matchsticks.
Notes: There is a lot of sauce with this recipe - don't worry! If you
can't find dried porcini or cap mushrooms then use 1/2 pound of
shittake mushrooms (to serve 4) for all the mushrooms in the dish.
1, Rinse the rice under running water and drain.
Place in a heavy-based pan witl 600ml (to serve 4) of water and
bring to the boil. Simmer for about 10 minutes, or until the
surface
water has been absorbed and there are craters over the top of the
rice. Turn off the heat, cover the pan tightly and leave to stand.
2. Heat a teaspoon of the oil in a wok or frying pan and add the
beaten
eggs. Cook on one side to make a thin omelette. Slide on to a
plate,
roll up, cut into strips and set aside.
3. Drain the dried mushrooms, reserving the liquid, and chop roughly.
Heat the remaining oil in the wok, add the spring onions, garlic
and mushrooms. Stir fry for 3 minutes, then add the sherry, soy
sauce, sugar and six tablespoons of the mushroom liquor. Bring to
the boil and simmer for two minutes.
4. Transfer rice to a shallow serving dish, spoon over the mushrooms
and their sauce and garnish with omelette, cucumber matchsticks
and spring onion curls.
NB: the eggs can be omitted from this dish, with no problem.
[Home] Thai Roast Pork With Sticky Rice - Moo Yang K [Home]
Title: Thai Roast Pork With Sticky Rice - Moo Yang K
Yield: 7 Servings
Ingredients
3 c uncooked sticky rice
6 c very warm (almost hot) water
4 tb oil
1 1/2 lb pork roast
2 tb oyster sauce
5 tb sugar
1 tb thai dark sweet soy sauce
2 1/2 tb light soy sauce
3 tb whiskey (optional)
1/4 c chopped cilantro leaves
1/2 c chopped green onions
3 md cucumbers; sliced
2 lg tomatoes; sliced
1 sliced fresh chilies to
-taste
Instructions
Wash and pat dry the pork. Slice into large pieces--about 1" thick.
Poke both sides of each piece with a fork or skewer and place in a
flat bottom container with lid. Blend oyster sauce, sugar, the two
soys and whiskey well. Pour over the pork and mix. Cover and marinate
in the refrigerator at least 1 hour. Overnight for best result. Soak
sticky rice in water for 30 mins and drain well. Pour rice in a
wet-paper towel lined steamer and steam over high heat for 40-45
minutes. Place cooked rice in a container and mix with the oil to
coat well. Cover and set aside. Charcoal grill the pork over medium
heat until well done. Drizzle some of the marinating liquid on each
side halfway through the cooking time. In a small sauce pan, bring
the rest of marinating liquid to a boil and pour into a gravy bowl.
Slice pork into 1" X 1 1/2" pieces and about 1/4" thick. Spread the
rice onto a platter. Cover with the pork pieces and pour the
marinating liquid over the pork. Sprinkle cilantro, green onions and
chilies. Garnish with sliced cucumbers and tomatoes.
Shared by Gail Shimizu
[Home] Thai Roast Pork With Sticky Rice [Home]
Title: Thai Roast Pork With Sticky Rice*
Yield: 7 Servings
Ingredients
3 c uncooked sticky rice
6 c very warm (almost hot) water
4 tb oil
1 1/2 lb pork roast
2 tb oyster sauce
5 tb sugar
1 tb thai dark sweet soy sauce
2 1/2 tb light soy sauce
3 tb whiskey (optional)
1/4 c chopped cilantro leaves
1/2 c chopped green onions
3 md cucumbers; sliced
2 lg tomatoes; sliced
1 sliced fresh chilies to
-taste
Instructions
*MOO YANG KAO NEOW ~~~~~~~~~~~~~~~~~~ Wash and pat dry the pork.
Slice into large pieces--about 1" thick. Poke both sides of each
piece with a fork or skewer and place in a flat bottom container with
lid. Blend oyster sauce, sugar, the two soys and whiskey well. Pour
over the pork and mix. Cover and marinate in the refrigerator at
least 1 hour. Overnight for best result. Soak sticky rice in water
for 30 mins and drain well. Pour rice in a wet-paper towel lined
steamer and steam over high heat for 40-45 minutes. Place cooked rice
in a container and mix with the oil to coat well. Cover and set
aside. Charcoal grill the pork over medium heat until well done.
Drizzle some of the marinating liquid on each side halfway through
the cooking time. In a small sauce pan, bring the rest of marinating
liquid to a boil and pour into a gravy bowl. Slice pork into 1" X 1
1/2" pieces and about 1/4" thick. Spread the rice onto a platter.
Cover with the pork pieces and pour the marinating liquid over the
pork. Sprinkle cilantro, green onions and chilies. Garnish with
sliced cucumbers and tomatoes.
Shared by Gail Shimizu (BWHT68A)
[Home] Thai Salad Dressing (Hkrt62B) [Home]
Title: Thai Salad Dressing *** (Hkrt62B)
Yield: 4 Servings
Ingredients
1/4 c lemon juice
1/4 ts chopped garlic
2 tb fish sauce
3 tb ground roasted peanuts
1/4 c sugar
1/4 c water-
1 dash cayenne pepper
1 ts chopped coriander leaves
Instructions
1-2 ea fresh red chilis-sliced 2-3 T chopped white onion *In a
small sauce pan, cook sugar in water over med heat until it turns
into a light syrup. Add all remaining ingredients, stir well. Let
cool. Serve over salad. FROM: SOPIT MERRELL (HKRT62B)
[Home] Thai Salad Dressing [Home]
Title: Thai Salad Dressing
Yield: 4
Ingredients
1/4 c lemon juice
1/4 ts chopped garlic
2 tb fish sauce
3 tb ground roasted peanuts
1/4 c sugar
1/4 c water-
1 ds cayenne pepper
1 ts chopped coriander leaves
2 fresh red chilies; sliced
2 tb white onion; chopped
Instructions
In a small sauce pan, cook sugar in water over med heat until it turns into
a
light syrup. Add all remaining ingredients, stir well. Let cool. Serve over
salad.
Per serving: 70 Calories (kcal); 1g Total Fat; (13% calories from fat);
trace Protein; 16g Carbohydrate; 1mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
1 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Salad Rolls (Caterer'S Recipe) [Home]
Title: Thai Salad Rolls (Caterer'S Recipe)
Yield: 40
Ingredients
4 oz rice noodles; (see note)
3 carrots; peeled and shredded
1/2 sm head red cabbage; quartered
-and
1 ; shredded
3 celery ribs; finely diced
1 c bean sprouts; (4 oz.)
1 bn cilantro; chopped
1/2 c oriental; (dark) sesame oil
1/4 c rice vinegar
3 cloves garlic
2 serrano chilies; (optional;
-see
1 ; note)
1 ts ground ginger
1 or 1 tablespoon grated fresh
- ginger
1 tb hoisin sauce
1/4 c chunky peanut butter
1/4 c soy sauce
1 pk round rice papers; (see
-note)
1 salt and pepper; (optional)
Instructions
Makes about 40 rolls
Prepare noodles according to package directions. Drain and rinse with
cold water until noodles are completely cooled; let noodles sit in
strainer until well-drained.
In a mixing bowl, combine carrots, cabbage, celery, bean sprouts, cilantro
and cooled noodles.
In a blender or food processor, combine sesame oil, vinegar, garlic,
chilies (if desired), ginger, hoisin sauce, peanut butter and soy sauce.
Blend until the sauce is emulsified.
Taste and add salt or pepper if necessary. The sauce should be very
flavorful.
Pour sauce over the mixed vegetables and toss well to coat. Refrigerate
30 minutes.
Place a clean, dry dish towel on flat surface. Fill a mixing bowl with
lukewarm water. Put a rice paper in the water and gently move it around
until it softens. There should be no more crispness left in the paper.
Lay the softened rice paper on the dish towel. Place a heaping tablespoon
of the vegetable mixture in the center of the rice paper. Fold the sides
of the paper over the mixture toward the center. The sides should
overlap.
Roll up rice paper starting from the bottom. The rice paper should be
sticky enough to glue itself together at the end.
Repeat this procedure until all the salad mixture is gone. Refrigerate
rolls until serving. The salad rolls are best enjoyed the day they are
made.
Note: Wear gloves when handling fresh chilies; the oils can cause a
burning sensation on your skin.
Note: Rice noodles and round rice papers are available at Asian grocery
stores and other markets specializing in Asian foods, and in some
supermarkets.
from Margot Leonard, Armadillo Caterers, Portland, Oregon. Published in
Oregonian FoodDay 3/23/99 (and in 1993).
Recipe by: Armadillo Caterers in Portland, Oregon
Converted by MM_Buster v2.0l.
[Home] Thai Salad With Usa Pears [Home]
Title: Thai Salad With Usa Pears
Yield: 4
Ingredients
2 usa bosc pears; sliced and
-unpeeled
1 lemon juice
12 md sized cooked shrimp; shelled
- and deveined
1 md cucumber; seeded and
-julienne
1 cut
1 md carrot; peeled and julienne
1 cut
1 tb chopped parsley or cilantro
2 c various greens; torn to bite
- size
1 pieces (romaine; butter
-lettuce, endive,
1 etc.)
----------------------HOT PEANUT DRESSING-----------------------------
1/4 c peanut butter
2 tb soy sauce
1 tb sesame oil
1 tb vinegar
1 tb honey
1 clove garlic minced
3/4 ts bottled hot pepper sauce
1/4 ts cayenne pepper
Instructions
Dip pear slices in diluted lemon juice to prevent browning. Toss together
shrimp, cucumber, carrot, and cilantro or parsley. On individual salad
plates,
mound shrimp mixture on bed of greens. Arrange pear slices at edge of
plates.
Serve with 3/4 cup Hot Peanut Dressing.
Hot Thai Peanut Dressing:
Combine all ingredients. (Cayenne may be omitted, to taste.) Mix well.
Makes
about 3/4 cup. Makes 6 servings.
Always be sure to use ripe pears.
Per serving: 165 Calories (kcal); 12g Total Fat; (60% calories from fat);
5g Protein; 12g Carbohydrate; 0mg Cholesterol; 598mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2
Fat; 1/2 Other Carbohydrates
Recipe by: http://www.usapears.com/
Converted by MM_Buster v2.0n.
Title: Thai Salad
Yield: 4 Servings
Ingredients
------------------------------SALAD-----------------------------------
1 lg head lettuce, torn
2 md tomatoes, quartered
1 sm red onion, thinly sliced
1 md carrot, thinly sliced
1 ea cucumber, peeled & sliced
1 ea tofu block, cubed
1 c mung bean sprouts
1 sm bag potato chips -=or=- -
-potato st; icks, optional
------------------PEANUTCOCONUT MILK DRESSING-------------------------
1 1/2 c coconut milk
1 tb red curry paste, see recipe
2 c unsalted chunky peanut -
-butter
1/2 c white vinegar
1 1/2 tb soy sauce
Instructions
SALAD: Arrange the lettuce, tomatoes, onion, carrot & cucumber in a
salad bowl & lightly toss. Add the bean curd & sprouts. Top with the
peanut- coconut milk dressing & garnish with potato chips. DRESSING:
In saucepan over medium heat, stir the coconut milk & red curry paste
together until the mixture turns to a pale amber & a thin coat of oil
appears on the surface. Add the remaining ingredients & stir over a
low heat for 7 to 10 minutes, or until all the ingredients are
thoroughly mixed. The colour will be a pale cocoa brown. Let cool to
room temperature for 1 hour before serving with the salad. The
dressing will keep in the refrigerator for a month, but it does have
a tendency to thicken. To bring it back to its correct consistency,
add 1/2 ts to 1 tb white vinegar & stir vigorously.
[Home] Thai Salmon Fish Cakes [Home]
Title: Thai Salmon Fish Cakes
Yield: 4
Ingredients
8 oz mashed potatoes; (225g)
1 7 ounces tin salmon -
-drained; bones and skin
1 ; removed and flaked
1 ; (215g)
2 ts lemon juice
1/4 ts schwartz garlic granules
1 tb schwartz coriander leaf
1/2 ts schwartz ground ginger
1 good pinch schwartz cayenne
-pepper
1/2 oz creamed coconut dissolved in
- 2 tsp; (15g)
1 ; boiling water
1 salt
1 schwartz coarse ground black
- pepper
1 egg; size 3 - beaten
3 oz fresh breadcrumbs; (75g)
3 tb cooking oil; up to 4
Instructions
Mix together the mashed potato, salmon, lemon juice, Garlic Granules,
Coriander Leaf, Ginger, Cayenne Pepper, creamed coconut, salt and Pepper.
Form the mixture into eight cakes. Dip in beaten egg and then
breadcrumbs. Fry in hot oil until brown and crispy.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Thai Salmon Parcels [Home]
Title: Thai Salmon Parcels
Yield: 2 Servings
Ingredients
2 4-5oz salmon fillets
4 sheets filo pastry
1 oz butter
1 ts grated ginger
1 garlic clove; pressed
1 spring onion; finely chopped
1 tb fresh coriander - (finely
-chopped)
1 lime; zest & juice
1 salt & pepper
Instructions
Mix together lime zest and juice, garlic, spring onion, ginger and
coriander.
Melt butter. Lay out 1 sheet of filo, and brush with butter. Lay
second sheet on top, brush with more butter. Lay a salmon fillet
about 2-3 inches from short side of pastry, season to taste and put
half of lime mixture on top. Fold short end of pastry over salmon,
then fold in the 2 long sides. Fold the salmon over twice more, and
cut off the remaining pastry. Do the same with the other fillet.
Put the parcels on a well-greased baking sheet, and just before baking
brush with the remaining butter.Cook at gas mark 5 for 20-25 mins,
until brown and crispy.
Source: Delia Smith's summer collection
From: kv@aifh.ed.ac.uk (Karen Valley)
[Home] Thai Salmon Steaks In Panang Curry Sauce [Home]
Title: Thai Salmon Steaks In Panang Curry Sauce
Yield: 2 Servings
Ingredients
2 8 ounce salmon steaks
2 ts thai panang curry base *
1/2 c chicken broth (skim fat)
4 ts white wine
1/2 c thai coconut milk **
Instructions
* Use A Taste of Thai Panang Curry Base. ** Use A Taste of Thai
Coconut Milk. ~------------------------------------------------------
Title: Thai Salsa
Yield: 4 Servings
Ingredients
2 md cucumbers
1 ts salt
1/4 c basil, fresh leaves chopped
1 or 2 tb dried
3 tb peanuts, dry roasted
1 jalapeno pepper, fresh
2 tb vinegar, white
2 tb honey
2 tb sesame oil
Instructions
Peel, seed and coarsely chop cucumbers. Combine the cucumber and salt
and let sit for 30 mins, then drain. Remove seeds and membrane from
jalapeno pepper, chop. Peanuts can be coarsely chopped or left whole.
Combine cucumber with the remaining ingredients, chill until ready to
serve.
This salsa can be stored tightly covered in refrigerator for 3 - 5
days.
Makes about 2 cups
From Wash. Post "Recipes from an American Herb Garden" by Maggie Oster
== Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV
vers. 1.50
[Home] Thai Satay Cucumber Salad [Home]
Title: Thai Satay Cucumber Salad
Yield: 1
Ingredients
1/2 c cucumbers; quarter
-lengthwise,
1 ; then slice 1/8 inch
1 ; thick, crosswise
2 md chilies; sliced thin
3/4 c vinegar
1/4 c red onions; sliced thin
10 tb sugar
1 ts salt
Instructions
Combine vingear, sugar, and salt in a small saucepan. Cook over low heat
until
sugar and salt is dissolved. Remove from heat and cool. Stir in chilies,
onions, and cucumbers. Blend thoroughly if desired. Serve with meat satay
and
peanut sauce.
Per serving: 531 Calories (kcal); trace Total Fat; (0% calories from fat);
1g Protein; 140g Carbohydrate; 0mg Cholesterol; 2137mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;
9 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Satay With Spicy Peanut Sauce [Home]
Title: Thai Satay With Spicy Peanut Sauce
Yield: 8 Servings
Ingredients
2 lb pork or chicken; sliced into
- strips 1 x 4
3/4 c thick coconut milk; for
-basting meat while co
40 bamboo skewers; (soak in
-water before usi
------------------------FOR FOR MARINADE------------------------------
1 1/2 tb lemon grass; thinly sliced
-(use only t
1 tb galanga (kha); minced
2 tb red onions; minced
1 1/2 tb garlic; minced
2 tb ground coriander seeds
1 tb indian yellow curry powder
1 tb kaffir lime leaves; finely
-chopped
2 1/2 tb sugar
1/2 ts salt
------------------------FOR PEANUT SAUCE------------------------------
7 medium seeded dried chilies;
- soaked in warm water unti
1 1/2 ts galanga (kha); minced
2 tb cilantro roots; minced
1 1/2 tb lemon grass; finely chopped
2 1/2 tb garlic; minced
3 1/2 tb red onions; chopped
1 ts ground coriander seeds
1 1/2 ts thai shrimp paste
5 c medium consistency coconut
-milk
1/3 c creamy peanut butter (do not
- use pe; ter pan)
1/4 c sugar
3 1/2 ts salt
Instructions
In a blender or food processor, grind the listed ingredients, from
lemon grass to salt, finely. Mix with the meat (wear latex gloves to
do this, it stains) and marinate for 1 hour. Place meat strips on
BGMB90B =============== Reply 77 of Note 1 =================
BOARD: FOOD AND WINE BB TOPIC: FOOD SOFTWARE SUBJECT: R-MM THAI
AND VIET R
TO: BGMB90B ELAINE RADIS DATE: 07/16 FROM: BGMB90B
ELAINE RADIS TIME:
1:48 PM
Title: Thai Satay
Yield: 0 Servings
Ingredients
1 lb boneless chicken meat
-(breast is be; skin removed
1 1/2 tb curry powder
1/2 ts salt
1 tb sugar
1/2 c coconut milk
1 tb rice vinegar (or other mild
-vinegar
1/2 c coconut milk
20 bamboo skewers (about 5
-inches long
Instructions
Skin the chicken, wash it, and pat it dry. Cut the meat into 1/8 by 1 x
4-inch pieces. Cut the skin into 1-inch squares (I don't bother with the
skin). Mix the curry powder, salt, and sugar. Add this to the chicken
strips and chicken skin and marinate for 5 minutes. Add the first 1/2 c of
coconut milk and mix thoroughly. (Use your hands.) Add the vinegar and
marinate the chicken for at least 1 hour at room temperature (or in
refrigerator for several hours).
Thread the skewers using first a piece of chicken meat and then a piece of
chicken skin. Broil over a hot charcoal fire until cooked through --
turning only once. After turning, sprinkle some of the second 1/2 c of
coconut milk on the meat.
Serve at once with cucumber pickle and satay sauce.
- - - - - - - - - - - - - - - - - -
Contributor: Carol Miller-Tutzauer (riacmt@ubvms)
Preparation Time: 0:00
Title: Thai Satays
Yield: 8 Servings
Ingredients
1 kg beef fillet steak; trimmed
MARINADE
1 c coconut milk
1 ts turmeric
1 ts curry powder
2 ts nam pla (fish sauce)
SAUCE
2 tb curry paste
1 c thick coconut milk
3 tb crunchy peanut butter
Instructions
STEP ONE: PREPARE MEAT
Cut beef fillet in slices, then cut slices into thin strips and thread onto
bamboo skewers.
STEP TWO: PREPARE MARINADE
Mix marinade ingredients together, pour into a shallow tray and place
satays
in marinade. Marinade for at least 2 hours, turning from time to time so
they are coated with the marinade on all sides.
STEP THREE: TO MAKE SAUCE
Fry curry paste in a frying pan for a few minutes, add coconut cream and
heat well. Add peanut butter and stir until all ingredients are well
combined.
STEP FOUR: TO COOK SATAYS
Cook satays on barbecue, turning once. They should only take a few
minutes.
Serve with sauce.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 457 Calories; 39g Fat (76% calories
from fat); 24g Protein; 3g Carbohydrate; 88mg Cholesterol; 94mg Sodium
Serving Ideas : Serve with Sauce.
_____
Contributor: Vogue Cookbook 1989
Preparation Time: 3:00
[Home] Thai Sauce And Noodle Salad [Home]
Title: Thai Sauce And Noodle Salad
Yield: 1 Serving
Ingredients
1 spaghetti; broken in thirds
1 shredded carrots
1 frozen green peas
1 cooked chicken breast
1 chopped green onions
1 thai sauce:
2 tb soy sauce
2 tb rice wine vinegar
1 ts sesame oil
1 tb fresh ginger root; minced
1 tb minced garlic
1 ts hot chili paste
1 ts sugar
Instructions
I wish I could give you more accurate measurements, but this was really a
last-minute inspiration and I wasn't paying much attention to quantities.
I cooked some spaghetti noodles, broken in thirds. Just before they were
done, I threw a couple of handfuls of packaged shredded carrots into the
pot just to tenderize the carrots. When the pasta was done, I threw in
some frozen green peas as I was draining the pot (just so the peas weren't
rock-hard). I rinsed the pasta/veggie mix in cold water until it was quite
cold; drained it and added some leftover chicken breast meat which I had
shredded. Toss with as much sauce as you like, add a few chopped green
onions for garnish and enjoy, enjoy, enjoy!!
- - - - - - - - - - - - - - - - - - -
Per serving: 96 Calories (kcal); 5g Total Fat; (40% calories from fat); 2g
Protein; 13g Carbohydrate; 0mg Cholesterol; 2060mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1
Fat; 1/2 Other Carbohydrates
NOTES : This recipe was originally posted by Lyn Belisle. She recommends
heating it (which I'm sure is great, too), but I used it as a
dressing for a thrown-together cold pasta salad and my husband and
I thought we died and went to heaven.
Thanks, Lyn, for a wonderful, EASY new recipe!
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: BunnyMama@aol.com
Preparation Time: 0:00
[Home] Thai Sauce For Noodles [Home]
Title: Thai Sauce For Noodles
Yield: 1 Serving
Ingredients
2 tb low-sodium soy sauce
2 tb rice wine; or rice wine
-vinegar
1 ts sesame oil
1 tb ginger root; minced
1 tb garlic; minced
1 ts hot chili paste you can
-omit if yo
1 sauce; but i do
1 ts sugar
Instructions
You can mix a double or triple batch of this and keep it in a jar in the
refrigerator.
Drain the noodles, put them back in the pan, pour about 1/4 cup of sauce
over them, then heat them through and let the sauce reduce a little bit.
- - - - - - - - - - - - - - - - - - -
Per serving: 132 Calories (kcal); 5g Total Fat; (41% calories from fat); 3g
Protein; 12g Carbohydrate; 0mg Cholesterol; 1203mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1
Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Contributor: Lyn Belisle
Preparation Time: 0:00
[Home] Thai Sausage-Chiang Mai Style Bwht68A [Home]
Title: Thai Sausage-Chiang Mai Style Bwht68A
Yield: 5 Servings
Ingredients
1 (sai grog chiang mai)
4 lg dried chilies,
1 soak in water until soft
1/2 ts salt
1 tb minced lemon grass
1 ts minced cilantro roots
1 ts kaffir lime zest/lime zest
1/2 ts minced galanga
2 ts minced garlic
1 tb minced red onions
2 c ground pork (80-85% lean)
1 tb minced kaffir lime leaves
1/4 c chopped cilantro leaves
2 tb fish sauce
1 long sausage casing, 25
1/4 c salt
Instructions
Turn the casing inside out and rub with 1/4 cup salt and a little
water gently but very well. Rinse again and again until it become
odorless. Then turn it right side out and squeeze out the excess
water. Combine softened dried chilies, 1/2 tsp salt, lemon grass,
cilantro roots, Kaffir lime zest, galanga, garlic and onions in a
blender and grind to a paste. Mix the chili paste, pork, Kaffir lime
leaves, cilantro leaves and fish sauce well. Tie a knot a one end of
the casing and stuff with the pork mixture. Tie another knot to
close. Poke a few holes with a clean needles where the bubbles are
present inside. Charbroil or fry over medium-low heat until golden
brown and fully cooked. Poke a few holes while cooking to prevent
rupturing. Slice into 1/2" thick pieces. Serve with cooked sticky
rice and raw vegetables. Makes about 5 servings. From Gail Shimizu.
[Home] Thai Sausage-Chiang Mai Style-(Sai Grog Chiang Mai) [Home]
Title: Thai Sausage-Chiang Mai Style-(Sai Grog Chiang Mai)
Yield: 5
Ingredients
------------------------SPICE INGREDIENTS-----------------------------
1 lg dried chilies; soak in water
- until soft
1/2 ts salt
1 tb minced lemon grass
1 ts minced cilantro roots
1 ts kaffir lime zest/lime zest
1/2 ts minced galanga
2 ts minced garlic
1 tb minced red onions
2 c ground pork
1 tb minced kaffir lime leaves
1/4 c chopped cilantro leaves
2 tb fish sauce
----------------------------------------------------------------------
1 long sausage casing; 25
1/4 c salt
Instructions
Turn the casing inside out and rub with 1/4 cup salt and a little water
gently
but very well. Rinse again and again until it become odorless. Then turn it
right side out and squeeze out the excess water.
Combine spice ingredients and grind in spice grinder. Place meat in large
mixing bowl or in sausage making machine. Add spices mixture and mix by
hand
or with machine.
Fill casings and twist. These sausages must be cooked.
Grill or saute sausage or freeze raw sausages until needed, then cook.
Per serving: 255 Calories (kcal); 20g Total Fat; (72% calories from fat);
15g Protein; 2g Carbohydrate; 66mg Cholesterol; 5380mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Scallops With Green Beans [Home]
Title: Thai Scallops With Green Beans
Yield: 4 Servings
Ingredients
1/2 lb scallops or use thinly
-sliced beef; pork or
1 chicken
1 defatted chicken broth
1 ts red curry paste; to 1
-tablespoon
2 garlic cloves; minced
1 c green beans; steamed
1/2 onion; julienned
3 kaffir lime leaves; or zest
-of one lime
1 ts sugar
1 cn evaporated skim milk; (12
-ounce)
1 ts coconut extract
1 red bell pepper; julienned
1 ts cornstarch; mixed with 2
1 ts water
10 basil leaves; chopped
1 tb fish sauce
1 chopped red chili peppers;
-to taste
Instructions
Rinse the scallops. In a large nonstick skillet, heat curry paste and
garlic on high until the paste bubbles. Add green beans, onions, lime
leaves, sugar, milk and coconut extract. Stir well and cook about 5
minutes. Add the scallops, red pepper and cornstarch and cook 5 minutes
longer or until scallops are cooked and the sauce has thickened. Stir in
the basil leaves, fish sauce and chili peppers. Served with steamed rice.
Nutritional Information per serving: 185 Calories, 2.1 grams of fat
Courtesy of Melanie Peskott-North, Good Square Meals, Dallas
>From: "Tina D. Bell"
- - - - - - - - - - - - - - - - - - -
Per serving: 139 Calories (kcal); 1g Total Fat; (7% calories from fat); 15g
Protein; 17g Carbohydrate; 22mg Cholesterol; 168mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: RECIPE FOR HEALTH SHOW #RHE307
Preparation Time: 0:00
[Home] Thai Seafood Casserole With Basil [Home]
Title: Thai Seafood Casserole With Basil
Yield: 4 Servings
Ingredients
4 Ounces Dried bean thread
-noodles
1 Sm Dungeness crab
-(preferably live)
1/2 Pound Large shrimp shelled
-and deveined
1/2 Pound Large cleaned squid
-cut crosswise i
1 Pound Fresh fish fillets
-cut into 1-inch
1/2 Teaspoon Black peppercorns
1 Tablespoon Chopped fresh
-coriander root
4 Garlic cloves
1 Teaspoon Sugar
1 Tablespoon Golden Mountain
-Sauce =OR=- Dark so
1 Tablespoon Light soy sauce
-=OR=- Thai fish sau
2 Teaspoons Oyster sauce
1 Tablespoon Rice wine or dry
-sherry
1 Teaspoon Sesame oil
2 Tablespoons Vegetable oil
3 sl Ginger; (quarter-sized)
-crushed
4 Red chiles chopped into
-1/2-in pie
4 Green onions cut into 2-in
-lengths
1 1/2 Cups Water; or more if
-needed
1/2 Cup Thai sweet basil leaves
Instructions
Additional Ingredients:
Fresh coriander sprigs
1 Sandy clay pot casserole
-(2 quart size)
-=OR=- Dutch oven
Golden Mountain Sauce is prepared with Thai style-soy sauce, which may be
found in Southeast Asian markets.
IN A BOWL, COVER MUNG BEAN noodles with warm water; soak until soft and
pliable, about 10 minutes. Drain. Set aside. Clean and prepare the live
crab according to the following instructions (if using cooked crab, follow
the instructions after the steaming step). Shell and devein the shrimp;
pat dry. Clean squid according to the instructions below. Cut the body
crosswise into 1-inch rings; set aside the rings and cleaned tentacles. In
a mortar or spice mill, pound or grind the peppercorns, coriander root and
garlic into a paste. In a bowl, mix together the sugar, Golden Mountain
Sauce, soy sauce, oyster sauce, rice wine and sesame oil. Add oil to clay
pot or Dutch oven. Set over medium heat. Add reserved
coriander-garlic-pepper paste to the oil; saute lightly. Increase to high
heat. Add ginger, chiles and the crab pieces (add cooked crab later); toss
and brown for a minute. Add shrimp and green onions to crab mixture;
stir-fry for 30 seconds. Pour in the soy sauce mixture and mung bean
noodles; toss and mix together. Stir in water, cover pot, reduce to medium
heat and simmer for 8 minutes, stirring occasionally. If noodles seem dry,
add more water. Increase to medium-high heat, add fish, squid and cooked
crab, mix with the noodles, top with the basil leaves. Cover. Cook 3 to 5
minutes longer. Check for doneness. Bring the clay pot to the table and
serve hot with rice and vegetables.
TO CLEAN AND PREPARE THE CRAB: Scrub the underside and in between claws
and legs to loosen sand and grit. Rinse well with cold water. Plunge crab
into boiling water for a minute to kill it immediately. Remove and cool.
To disjoint and crack the crab, hold shell portion of the crab in one
hand.
With the other hand, gather the legs and claws on one side and gently pull
and tug until the body and legs loosen and free themselves as a whole
section from the shell. On both sides of the body are featherly gills.
Pull off and discard these gills. The tail piece, a triangular flap, is
located on the underside of the body. With tip of knife lift up the flap,
grasp it, twist off and discard. Scrub exposed area clean. Now remove the
legs and claws by gently pulling and bending them backward against their
natural bend, and twist to free them. You now have the chest-body section
where the tomalley liver is embedded in the cavity. Spoon it out and
reserve it for those who appreciate it. The chest body should be chopped
in half down the middle with a heavy cleaver. Chop each section crosswise
into 3 equal pieces. With a light hammer or metal nut cracker, crack the
mid section and joint of each leg and claw; set aside the pieces. (When
eating, use the tip of the leg as a pick to dig out the meat.)
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Thai Seared Tofu [Home]
Title: Thai Seared Tofu
Yield: 4 Servings
Ingredients
1/2 cu chopped fresh basil
1/2 cu chopped fresh cilantro
1/2 cu low-sodium soy sauce
1/2 cu fresh lime juice
1/4 cu chopped fresh mint
1 ta minced ginger
2 ta molasses
1 ta vegetable oil
2 te curry powder
1/2 te crushed red pepper
4 garlic cloves; minced
21 ou reduced-fat firm tofu;
-drained
1 vegetable cooking spray
6 cu cooked vermicelli
1 basil leaves; optional
Instructions
Combine first 11 ingredients in a medium bowl, and stir with a whisk until
blended. Cut tofu cake crosswise into 4 slices. Place tofu in soy sauce
mixture, and marinate in refrigerator at least 2 hours. Place a large
nonstick skillet coated with cooking spray over medium high
heat until hot. Remove tofu slices from marinade, reserving marinade. Add
tofu slices to skillet, and cook 2 minutes on each side or until browned.
Remove from skillet; set aside, and keep warm. Add reserved marinade to
skillet, and bring to a simmer over medium high heat. Spoon noodles onto
each of 4 plates, and top with tofu slices.
Drizzle warm marinade over tofu and noodles. Garnish with flowering basil,
if desired.
From Sherilyn
- - - - - - - - - - - - - - - - - - -
Per serving: 507 Calories (kcal); 12g Total Fat; (21% calories from fat);
25g Protein; 78g Carbohydrate; 0mg Cholesterol; 1221mg Sodium
Food Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1
1/2 Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 5290 0 2836 0
Contributor: Cooking Light
Preparation Time: 0:00
[Home] Thai Shrimp And Spinach Curry [Home]
Title: Thai Shrimp And Spinach Curry
Yield: 1
Ingredients
1 a; (14-ounce) can
1 ; unsweetened coconut
1 ; milk, chilled
1 ; (available at
1 ; asianmarkets)
1 1/2 ts thai green or red curry
-paste; (available at
1 ; asianmarkets), up
1 ; to 2
1 lb medium shrimp; (about 24),
-shelled
1 ; and, if desired,
1 ; deveined
2 tb naam pla; (thai fish sauce,
1 ; available at asian
1 ; markets)
2 carrots; sliced thin
1 ; crosswise
1 red bell pepper; sliced thin
3/4 lb spinach; (about 1 bunch),
1 ; coarse stems
1 ; discarded and the
1 ; leaveswashed well
1 ; and spun dry
3 tb chopped fresh coriander
1 cooked rice as an
-accompaniment
Instructions
Spoon about 1/3 cup of the thick coconut cream from the top of the coconut
milk and in a large heavy skillet cook the cream over moderate heat,
stirring, for 2 to 3 minutes, or until it is thickened slightly. Add the
curry paste and cook the mixture, whisking, for 1 minute. Add the shrimp
and saute the mixture over moderately high heat, stirring, for 1 to 2
minutes, or until the shrimp turn pink. Add the coconut milk and the naam
pla and simmer the mixture, uncovered, stirring occasionally, for 1
minute, or until the shrimp are just cooked through. Transfer the shrimp
with a slotted spoon to a bowl, to the skillet add the carrots and the
bell pepper, and simmer the mixture for 5 minutes. Add the spinach in
batches, stirring until each batch is wilted, return the shrimp to the
skillet, and simmer the mixture, stirring occasionally, for 1 minute.
Sprinkle the dish with the coriander and serve it with the rice.
Serves 4.
Gourmet May 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Title: Thai Shrimp *Jb
Yield: 4 Servings
Ingredients
1 onion, minced
2 ts minced fresh ginger
1 ts minced garlic
1 ts asian fish sauce (nuoc mam
-or nam p; la)
1/4 ts salt
2 thai chiles, chopped
1 lb medium shrimp, peeled and
-deveined
2 ts vegetable oil
1 c unsweetened coconut milk
1/4 c chopped fresh cilantro
1 cooked rice
Instructions
1. Combine onion, ginger, garlic, fish sauce, salt, chiles and shrimp
in medium bowl. Let stand 20 minutes.
2. Heat oil in large skillet over high heat. Add shrimp mixture;
stir-fry until opaque. Stir in coconut milk; cook 2 minutes. Sprinkle
with cilantro and serve with cooked rice. Makes 4 servings.
PER SERVING WITHOUT RICE: Calories 250, Total Fat 16 g, Saturated Fat
11.5 g, Cholesterol 140 mg, Sodium 338 mg, Carbohydrates 7 g, Protein
21 g, Calcium 70 mg, Fiber 1 g
[Home] Thai Shrimp Or Chicken Soup [Home]
Title: Thai Shrimp Or Chicken Soup
Yield: 6 Servings
Ingredients
2 chicken breasts, halved
6 c water
1 sm onion, peeled & chopped
1 sm bay leaf
2 sprigs parsley
1/2 ts thyme
1 ts salt
1/8 ts pepper
1 garlic clove, crushed
2 ts ground coriander
1 1/2 ts chili powder
1 tb soy sauce
1/2 lb raw small, shelled shrimp *
2 c sliced mushrooms
6 scallions, with tops, sliced
3 c hot cooked rice
1/3 c chopped fresh coriander **
Instructions
* Deveined ** Or use Parsley
[Home] Thai Shrimp Salad [Home]
Title: Thai Shrimp Salad
Yield: 4 Servings
Ingredients
1 lb large fresh shrimp
1 celery stalk, thinly sliced
1 on the bias
1 1/2 tb thai fish sauce (nam pla)
1 1/2 tb fresh lime juice
1 ts sugar
1 ts chili oil
2 ts good quality peanut oil
2 tiny fresh thai bird
1 chiles (red or green),
1 chopped, seeds
3 c cloves, minced
10 ts leaves, chopped
2 tb fresh coriander leaves
1 cucumber, peeled, seeded,
1 sliced
1 pinch of salt
Instructions
Contributed to the echo by: Stephen Ceideburg This is a nice, light
but spicy salad, typical of a lot of Thai dishes. THAI SHRIMP SALAD
Shell and devein the shrimp, and cut in half lengthwise. Parboil the
shrimp and celery slices for 20 seconds. Drain, and rinse under cold
water to stop the cooking; set aside on paper towels to drain.
Combine the fish sauce, lime juice, suigar and slat in a small bowl.
Stir in the oils, chile peppers and garlic and set aside. Set aside
the scallions, mint leaves and coriander.
Arange the cucumber slices on a small platter. Toss the shrimp and
celery with the sauce, and stir in the scallions, mint and coriander.
Allow to set for 5 to 10 minutes, toss again, arrange over the
cucumber slices and serve.
[Home] Thai Shrimp Soup With Lemon And Jalapenos [Home]
Title: Thai Shrimp Soup With Lemon And Jalapenos
Yield: 1
Ingredients
1 lb uncooked large shrimp
3 c water
2 c bottled clam juice
1 onion; sliced
8 sl fresh ginger; (quarter-size)
6 tb fresh lemon juice
2 jalapeno chilies; split
-lengthwise
2 bay leaves
1 tb grated lemon peel
1/2 ts whole black peppercorns
1 c canned unsweetened coconut
-milk
1/2 lb boneless pork loin chops;
-cut into thin
1 ; strips (wafer-thin)
1 skinless boneless chicken
-breast ha; lf, cut crosswis
1 ; thin strips
1 tb nam pla; (fish sauce)
2 ts garlic chili sauce
3 c hot cooked white rice
1/4 c chopped green onions
1/4 c chopped fresh cilantro
Instructions
Peel and devein shrimp, reserving shells. Cut shrimp in half lengthwise.
Cover
and chill shrimp. Combine shrimp shells, water and next 8 ingredients in
heavy
large saucepan. Cover; simmer 30 minutes. Strain broth; return to saucepan.
Add coconut milk to broth. Bring to simmer. Add pork; cook 3 minutes. Add
chicken and shrimp. Simmer until pork, chicken and shrimp are cooked
through,
about 3 minutes. Stir in fish sauce and garlic chili sauce. Season to taste
with salt and pepper.
Divide rice and soup among 4 bowls. Sprinkle with onions and cilantro.
Serves 4.
Bon Appetit January 1996
Converted by MC_Buster.
Per serving: 580 Calories (kcal); 4g Total Fat; (6% calories from fat); 36g
Protein; 104g Carbohydrate; 68mg Cholesterol; 1884mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 7 1/2 Vegetable; 1/2 Fruit; 0
Fat; 3 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Shrimp With Asparagus [Home]
Title: Thai Shrimp With Asparagus
Yield: 4 Servings
Ingredients
3/4 lb large shrimp
1 ts salt
1 lb fresh asparagus
1/2 c whole straw mushrooms fresh
-or cann; ed
4 green onions
2 tb vegetable or peanut oil
3 garlic cloves; chopped
1 ts sugar
1/2 ts ground black pepper
1 tb thai fish sauce (nam pla)
1 tb oyster sauce
1/4 c chicken stock
Instructions
SHELL AND DEVEIN the shrimp. In a bowl toss the shrimp with salt; let
sit for 5 minutes. Rinse thoroughly with cold water, drain and pat
dry; set aside. Cut the asparagus diagonally into 2-inch lengths.
Bring a large pot of water to a boil. Drop the asparagus into the
water and blanch for a few seconds or until it turns bright green.
Remove and shower with cold water to stop the cooking. If using
canned mushrooms, drain and rinse them with cold water; set aside.
Cut the green onions, including part of the green tops, into 1
1/2-inch lengths. Heat a wok over medium-high heat. When hot add the
oil and garlic; toss until lightly brown. Turn the heat to high and
add the green onions and shrimp to the wok; stir-fry together until
the shrimp turn bright orange and feel firm to the touch, about 30
seconds to a minute. Add the asparagus, mushrooms, sugar, pepper,
fish sauce, oyster sauce and chicken stock; stir-fry together until
the mixture is heated through and sauce has a light cream
consistency. This should take no more than a few seconds.
[Home] Thai Shrimp-And-Pasta Salad [Home]
Title: Thai Shrimp-And-Pasta Salad
Yield: 2 Servings
Ingredients
2 oz uncooked linguine
1/2 c shredded carrot
8 oz medium shrimp, cooked and
-peeled
1 c thinly sliced boston lettuce
- leaves
1/4 c fresh cilantro leaves
2 tb chopped unsalted,
-dry-roasted peanu; ts
1/4 c fresh lime juice
2 tb fish sauce
2 tb chopped fresh cilantro
1 tb chopped green onions
2 1/2 ts sugar
2 ts vegetable oil
1 ts grated peeled fresh ginger
2 garlic cloves, minced
Instructions
Store the shrimp-pasta mixture and vinaigrette separately in the
refrigerator; toss just before serving. Fish sauce is a salty
condiment that accounts for the high sodium content of this salad. It
comes bottled and is sometimes labeled nam pla in Asian markets or
your supermarket's ethnic-food section.
1. Cook pasta in boiling water 9-1/2 minutes. Add carrot; cook an
additional 30 seconds. Drain, and cool. Combine pasta mixture, shrimp,
lettuce, cilantro leaves, and peanuts in a large bowl; toss well.
2. Combine lime juice and remaining ingredients in a jar. Cover
tightly, and shake vigorously. Pour over pasta mixture, tossing
gently to coat. Yield: 2 servings (serving size: 2 cups).
CALORIES 367 (28% from fat); FAT 10.6g (sat 2g, mono 3.8g, poly 4.8g);
PROTEIN 26.2g; CARB 37.4g; FIBER 3.2g; CHOL 166mg; IRON 4.9mg; SODIUM
1,512mg; CALC 80mg
Reprinted from Cooking Light Magazine website:
http://www.pathfinder.com/@@XiujOAYAB*DCvcaP/cl/food/focus/latest.html
[Home] Thai Shrimp-Chicken Soup [Home]
Title: Thai Shrimp-Chicken Soup
Yield: 6 Servings
Ingredients
2 whole chicken breasts,halved
6 c water
1 small onion, peeled &chopped
1 small bay leaf
2 sprigs parsley
1/2 ts thyme
1 ts salt
1/8 ts pepper
1 garlic clove, crushed
2 ts ground coriander
1 1/2 ts chili powder
1 tb soy sauce
1/2 lb raw small,shelled shrimp *
2 c sliced mushrooms
6 scallions, with tops,sliced
3 c hot cooked rice
1/3 c chopped fresh coriander **
Instructions
* Deveined ** or use Parsley
================================================= Remove skin from
chicken breasts. Carefully cut meat from bones and pull out the
pieces of cartilage. Cut meat into strips and set aside. Put bones in
large saucepan. Add water, onion, bay leaf, parsley, thyme, salt, and
pepper. Bring to a boil. Lower heat and cook slowly, covered, 1 hour.
Strain broth into a saucepan. Combine garlic, coriander, chili
powder, and soy sauce. Stir into broth. Bring to a boil. Add chicken,
shrimp, and mushrooms. Cook slowly, covered, about 5 minutes, until
the shrimp turns pink, and the chicken is tender. Stir in scallions
and fresh coriander or parsley. Remove and discard bay leaf.
Serve in bowls over or with rice. Serves 6.
[Home] Thai Simmered Chicken [Home]
Title: Thai Simmered Chicken
Yield: 1 Servings
Ingredients
1 chicken (4 to 5 pounds)
1 salt
2 qt water
3 stalks fresh lemon grass
8 sl fresh galangal (or fresh
-ginger)
6 garlic cloves, smashed
6 fresh thai bird chiles *
8 shallots, sliced
6 fresh kaffir lime leaves
-(optional)
1/4 c thai fish sauce (nam pla)
1/2 ts sugar
1/4 c fresh lime juice
1/2 c tightly packed fresh
-coriander leav; es
1/4 c fresh thai basil leaves, cut
- into t; hin strips
1 ts black pepper
Instructions
* (or 4 Serranos), cut into coarse strips, seeds and all.
Salt the chicken inside and out and let stand for 30 minutes to an
hour.
In a pot the chicken will fit in snugly, bring water to a boil. Add
the chicken and when the water returns to a boil, skim the foam. Cut
off the bottom 1/3 of the lemon grass stalk, discarding the rest. Cut
the bottom on the bias into oval slices and add to the pot along with
the galangal, garlic, chiles, shallots and kaffir lime leaves (if you
can find them).
Turn the heat to medium-low, partially cover the pot, and simmer for
30 minutes. Then add the fish sauce, sugar and up to 2 teaspoons of
salt (or to taste). Simmer until the skin near the wing starts to
split, about 30 more minutes, then remove the chicken to a large,
round serving bowl leaving the stock in the pot. Cover the chicken to
keep warm.
Add the lime juice to the broth as well as the coriander and basil
leaves. Pour the broth over the chicken, sprinkle with the black
pepper and serve.
The chicken should pull off the bone easily; it's best eaten from
bowls with some of the broth and herbs poured over.
Bruce Cost, San Francisco Chronicle, 9/14/88.
Posted by Stephen Ceideberg; November 4 1992.
[Home] Thai Soup For Marty Hkrt62B [Home]
Title: Thai Soup For Marty***Hkrt62B
Yield: 4 Servings
Ingredients
1 1/2 c cubed chicken breast
1/2 c chinese straw mushroom
4 ea to-5 c water
1 ea stalk of lemon grass-cut in
1 pn dry galanga
1 ea green onion-cut into 1 pcs
1 ea small fresh tomato cut up
2 ea to-3 coriander leaves cut u
1 ea fresh green chili pepper-sl
2 ts fresh lemon juice
1 fish sauce or to taste
1/4 ts ground red cayenne pepper
7 ea to-8 fresh mint leaves
Instructions
Directions: In a med sauce pan, cook chicken in boiling water for 10
minutes. Add lemon grass and galanga and cook 7-8 minutes longer. Add
remaining ingredients EXCEPT for the mint leaves and lemon juice, and
simmer on low heat about 15- 20 minutes. Remove from heat. Stir in
lemon juice. Sprinkle with mints. Serve hot with rice.
[Home] Thai Soup For Marty [Home]
Title: Thai Soup For Marty
Yield: 4 Servings
Ingredients
1 1/2 c cubed chicken breast
1/2 c chinese straw mushroom
4 to-5 c water
1 stalk of lemon grass-cut in
1 pn dry galanga
1 green onion-cut into 1 pcs
1 small fresh tomato cut up
2 to-3 coriander leaves cut u
1 fresh green chili pepper-sl
2 ts fresh lemon juice
1 fish sauce or to taste
1/4 ts ground red cayenne pepper
7 to-8 fresh mint leaves
Instructions
Directions: In a med sauce pan, cook chicken in boiling water for 10
minutes. Add lemon grass and galanga and cook 7-8 minutes longer. Add
remaining ingredients EXCEPT for the mint leaves and lemon juice, and
simmer on low heat about 15- 20 minutes. Remove from heat. Stir in
lemon juice. Sprinkle with mints. Serve hot with rice.
[Home] Thai Soy Bean Fritters [Home]
Title: Thai Soy Bean Fritters
Yield: 6 Servings
Ingredients
5 large thai dried chilies *
1/2 ts chopped coriander roots **
1 ts minced galanga (kha) or ging
1 ts kaffir lime peel or lime zes
2 tb minced garlic
2 tb minced red onions
1 tb thai shrimp paste
1 3/4 c cooked and pureed soy beans
2 eggs
1 tb rice flour
3 tb fish sauce (nam pla)
1 ts finely chopped kaffir lime l
2 ts cilantro leaves
1/2 c oil for frying
--------------------------DIPPING SAUCE-------------------------------
2 medium chilies minced
2 ts salt
4 tb sugar
4 tb vinegar
Instructions
* Soak in hot water until soft ** Omit if not available *** Squeeze
out all the water DIRECTIONS: Using a mortar and pestle or a blender.
Puree chilies, coriander roots, Galanga, lime peel, garlic, onions
and shrimp paste. Add soy beans and rice flour and blend well.
Transfer the soy bean mixture to a bowl and add eggs, Kaffir lime
leaves, cilantro leaves and fish sauce and stir vigorously with a
wooden spoon until well blended. Heat oil in a large flat bottom fry
pan over medium heat. Meanwhile, dip hands in water and form the soy
bean mixture into patties, about 1-1/2 inch in diameter each. Fry
until well done and golden brown. Drain the oil on paper towels.
Serve hot with dipping sauce. Dipping Sauce ~~~~~~~~~~~~~ Heat salt,
sugar and vinegar in a small saucepan over low heat until the salt
and sugar is dissolved. Cool a bit, add chilies and stir to mix well.
NOTE: The mixture must be on the dry side. If the mixture is
too soggy it won't be crispy when fried. The solution
would be to lay the patties out on a cookie sheet to
air dry about 15 minutes or so before frying.
Title: Thai Spice Rub
Yield: 1 Serving
Ingredients
2 tb chopped fresh lemongrass
1 tb grated fresh ginger
2 cl garlic; minced
1/8 ts ground red pepper
Instructions
Makes about 3 1/2 tablespoons.
>From: MOMnAaron
- - - - - - - - - - - - - - - - - - -
Per serving: 9 Calories (kcal); trace Total Fat; (1% calories from fat);
trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
NOTES : Here is a wonderfully tasty and healthy ways to spice up your
leans meats. Using fresh herbs in place of fats, will definitely
add flavor and lower your fat intake.
Nutr. Assoc. : 0 0 0 0
Preparation Time: 0:00
[Home] Thai Spiced Mussel Soup With Leeks And Carrot Spaghetti [Home]
Title: Thai Spiced Mussel Soup With Leeks And Carrot Spaghetti
Yield: 1 Serving
Ingredients
1 onion sliced
4 ginger slices
2 fresh serrano chiles; or
fresh Thai bird chilies;
-de-stemmed, sliced
4 Stalks lemon grass; white
-part sliced
4 kaffir lime leaves
2 Tablespoons Fish Sauce,
-3-Crab Brand
8 Cups chicken stock
1 Pound Prince Edward Island
-Mussels; cleaned and preppe
2 Large leeks; white part
-- julienned
1 carrot; fine julienne
Salt and white pepper; to
-taste
Canola oil; to cook
Instructions
In a hot wok coated with oil saut, onions until caramelized. Add gingerl,
chilies, lemon grass and leaves. Deglaze with fish sauce. Add chicken stock
and slowly simmer to a 20 percent reduction. Strain and keep hot. Check for
seasoning. In a very hot wok coated with oil stir fry mussels until they
start to open. Add leeks and carrots. Season. Check again for flavor. Serve
immediately.
PLATING
Pour in bowl, enjoy.
Yield: 4 servings
Wine Suggestion: Clos Saint Imer Gewurtztraminer 1996
Formatted by suechef@sover.net
- - - - - - - - - - - - - - - - - -
NOTES : MUSSELS TWO WAYS-CHINESE AND THAI
Contributor: EAST MEETS WEST #MT1B01
Preparation Time: 0:00
[Home] Thai Spicy Barbecued Chicken [Home]
Title: Thai Spicy Barbecued Chicken
Yield: 8 Servings
Ingredients
1 1/2 c coconut milk
1/2 c minced garlic
1/4 c minced ginger
1/4 c olive oil
2 tb thai fish sauce
2 tb curry powder
1 tb black pepper
1 tb white pepper
1 tb honey
1 ts turmeric
2 3 lb chickens, quartered
8 slices fresh pineapple
1 sweet chili sauce (recipe
-separate; )
Instructions
Combine all ingredients except chicken, pineapple & chili sauce in a
large bowl. Gently prick chicken skin all over with a fork. Add
chicken to bowl and rub with marinade mixture. Cover bowl with
plastic wrap and refrigerate overnight. Preheat oven to 350 degrees.
Remove chicken from marinade and bake until cooked, about 45 minutes,
basting with marinade every 15 minutes. (Alternatively, bake chicken
in oven for 25 minutes, then cook on a charcoal grill for about 10
minutes on each side.) Garnish chicken with pineapple slices and
serve with sweet chili sauce.
Recipe by Tommy Tang, New Yorker Magazine, 5/25/92. MM:MK VMXV03A.
[Home] Thai Spicy Noodles [Home]
Title: Thai Spicy Noodles
Yield: 4 Servings
Ingredients
8 oz thai rice noodles (banh pho)
4 tb fish sauce (or soya sauce)
4 tb lime juice (lemon juice)
4 tb tomoto puree
4 tb sugar
1 tb hot red pepper flakes
1/2 c ground peanuts
1/2 c vegetable oil
4 ea cloves of garlic minced
1 lb chicken cut in small pieces
1 ea large tofu cut in chunks
8 ea very large tiger shrimp
4 ea eggs lightly beaten
4 c bean srouts
4 ea scallions, cut 1/2 in pieces
Instructions
Ground peanuts for garnish, lemon wedges, cucumber slices and chopped
coriander. Soak rice noodles in cold water for two to three hours and
drain just before use (or partially cook any other type of thin
noodles and allow to cool. Mix together fish sauce, lime juice,
tomato puree, sugar and red pepper flakes; set aside. Grind peanuts
in food processor (at least half-cup, plus some extra for garnish).
Prepare and assemble all other ingredients. In large wok over high
heat, brown the garlic in oil. Add chicken, tofu and shrimp, and
saute until lightly browned. Add eggs and continue to stir fry. Add
drained rice noodles and dish sauce mixture, continue to stir fry for
about 3 minutes. Add peanuts, bean sprouts and scallions, and
continue to stir fry for another 2 minutes. Sprinkle with more ground
peanuts. Serve immediately with lemon wedges, cucumber slices and
corriander.
[Home] Thai Spicy Pork Chops [Home]
Title: Thai Spicy Pork Chops
Yield: 8 Servings
Ingredients
1/4 c olive oil
1/4 c honey
1/4 c minced garlic
3 tb thai sweet black bean sauce
2 tb thai fish sauce
2 tb finely chopped cilantro
1 tb garlic powder
2 ts minced serrano chilies
2 ts black pepper
2 ts ground coriander
2 ts white pepper
8 3/4 in thick pork chops
1 thai chili fish sauce
-(recipe sepa; rate)
Instructions
In a large bowl, combine all ingredients except pork chops and Thai
chili fish sauce, and whisk to blend well. Add pork chops and rub
gently to coat. Cover bowl with plastic wrap and refrigerate for at
least 6 hrs, preferably overnight. On a charcoal grill, cook pork
chops for about 7 minutes on each side. (Or bake in a preheated 375
degree oven for 12 to 14 minutes.) Serve with Thai chili fish sauce.
Recipe by Tommy Tang, New Yorker Magazine, 5/25/92. MM:MK VMXV03A.
[Home] Thai Spicy Sausage (Sai Grog) Hkrt62B [Home]
Title: Thai Spicy Sausage (Sai Grog) Hkrt62B
Yield: 10 Servings
Ingredients
3 c ground pork
1 tb thai red curry paste
1/4 ts msg-optional
1/2 ts coriander seeds-finely crush
1/2 ts fish sauce
1 ts chpd coriander roots or lvs
1 tb chpd fresh lemon grass(base)
1 green onion-finely chopped
1 ts fnly chopd kaffir lime leave
1 sausage casings
1 thread or string to close en
Instructions
*** Mix all ingredients in a large bowl, set aside. Fill pork mixture
into casing using a teaspoon. Close ends tie every 5" along the
filled casing. Before grilling, make a small pinhole on either side
of the sausage. This is to ensure that the sausage doesn't burst when
being cooked. Grill on the bar-b-que grill outside on in an oven
broiler. Cook until brown and juicy. Serve hot with cooked sticky
rice or warm cooked rice. From Sopit Merrill.
[Home] Thai Spicy Sausage (Sai Grog) [Home]
Title: Thai Spicy Sausage (Sai Grog)
Yield: 10 Servings
Ingredients
3 c ground pork
1 tb thai red curry paste
1/4 ts msg-optional
1/2 ts coriander seeds-finely crush
1/2 ts fish sauce
1 ts chpd coriander roots or lvs
1 tb chpd fresh lemon grass(base)
1 green onion-finely chopped
1 ts fnly chopd kaffir lime leave
1 sausage casings
1 thread or string to close en
Instructions
*** Mix all ingredients in a large bowl, set aside. Fill pork mixture
into casing using a teaspoon. Close ends tie every 5" along the
filled casing. Before grilling, make a small pinhole on either side
of the sausage. This is to ensure that the sausage doesn't burst when
being cooked. Grill on the bar-b-que grill outside on in an oven
broiler. Cook until brown and juicy. Serve hot with cooked sticky
rice or warm cooked rice. From Sopit Merrill.
[Home] Thai Spiked Pumpkin Soup [Home]
Title: Thai Spiked Pumpkin Soup
Yield: 1
Ingredients
1 lg brown onion
2 tb olive oil
4 cloves garlic
1/2 bn coriander
1 sm red birdseye chilli
1/2 ts chilli paste
1 ts ground cumin
1 ts turmeric
500 g queensland blue pumpkin
500 g butternut pumpkin
500 g jap pumpkin
1 1/2 l chicken stock
400 ml farmhouse milk
3 tb dessicated coconut
Instructions
Heat the olive oil in a large saucepan and add the onion and garlic and
cook
for 10 minutes to caramelise gently. Add the chilli and coriander stems
(finely chopped) and stir until fragrant.
Add the remaining spices and heat until toasted. Add all the pumpkin pieces
and stir to coat with spice mixture. Cover with a lid and cook over a low
heat
for 30 minutes until the pumpkin is beginning to soften and turn brown. Add
just enough stock to cover and stir well.
Simmer for 1 hour, then add the milk and coconut and simmer for a further
15
minutes. Puree then serve, garnished with extra chillies and coriander.
Converted by MC_Buster.
Per serving: 412 Calories (kcal); 29g Total Fat; (77% calories from fat);
7g Protein; 12g Carbohydrate; 0mg Cholesterol; 13620mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Spring Roll Dip [Home]
Title: Thai Spring Roll Dip
Yield: 1 Serving
Ingredients
1/4 c sugar
1/4 c water
1/2 c red wine vinegar
2 tb fish sauce
1/4 ts red pepper flakes
2 tb coriander leaves; chopped
2 tb peanuts; chopped
Instructions
THAI SPRING ROLL DIP: Combine sugar, water and vinegar in a saucepan
over medium-high heat; boil until reduced to 3/4 cup of liquid.
Remove from heat and stir in the fish sauce and chile flakes. When
cooled, transfer to a dipping saucer and mix in coriander and
peanuts. Makes about 24 rolls with sauce.
- - - - - - - - - - - - - - - - - - -
Per serving: 393 Calories (kcal); 14g Total Fat; (28% calories from fat);
6g Protein; 69g Carbohydrate; 4mg Cholesterol; 15mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2
1/2 Fat; 4 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Contributor: Stephen Ceideburg (Paul Carreno)
Preparation Time: 0:00
[Home] Thai Spring Roll Dipping Sauce [Home]
Title: Thai Spring Roll Dipping Sauce
Yield: 1
Ingredients
1/4 c sugar
1/2 c water
1/2 c red wine vinegar
2 tb fish sauce or
1 tb soy sauce
2 ts red chili peppers; ground
1/2 carrot; shredded
1/4 c peanuts; coarsely chopped
Instructions
In a small saucepan combine the sugar and water. Then bring to a boil.
Reduce
heat and simmer for 10 minutes until sugar is dissolved. Remove from heat
and
add the red wine vinegar, fish sauce and red chile pepper. Mix well. Pour
sauce in serving bowl, chill and top with carrots and peanuts just before
serving.
Makes one cup.
Per serving: 445 Calories (kcal); 18g Total Fat; (33% calories from fat);
11g Protein; 69g Carbohydrate; 0mg Cholesterol; 1054mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 3
Fat; 4 Other Carbohydrates
Recipe by: Keo Sananikone in "Keo's thai Cusine"
Converted by MM_Buster v2.0n.
[Home] Thai Spring Rolls [Home]
Title: Thai Spring Rolls
Yield: 1 Serving
Ingredients
1 head cabbage
1 oz chicken breast; minced
1 md carrot
2 stalks celery
2 oz mushroom; sliced
1 tb oyster sauce
1/2 ts salt
1 pn black pepper
4 oz tempura powder; mixed with
-water
24 spring roll packets
Instructions
Begin by shredding the cabbage, carrots and celery. In a large wok over low
heat add the vegetables. Mixed several times until the cabbage begins to
soften. Add the other ingredients and toss well. When the vegetables have
become wilted, place the mixture in a strainer. Place the stainer in a
refrigerator. Allow to sit for 2 hours or until the mixture is cool to the
touch.
Begin making the spring rolls by placing 2 oz. of the stuffing on a corner
end of the spring roll skin. Fold the bottom forward and over the top. Roll
1 full turn. Tuck the sides in, while continuing to roll forward. Place a
dab af the tempura mix on the tip of the skin. Roll over the tempura mix to
seal it closed.
To cook, pre-heat vegetable oil to 350 degrees. Place several rolls in at a
time. Fry until golden brow (2-3 min.) Serve with your favorite sauces.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 281 Calories; 4g Fat (11% calories
from fat); 17g Protein; 54g Carbohydrate; 15mg Cholesterol; 1924mg Sodium
_____
Preparation Time: 0:00
[Home] Thai Squid Salad [Home]
Title: Thai Squid Salad
Yield: 6 Servings
Ingredients
1 3/4 lb squid
1 lime juice of
2 tb fish sauce
1 red chili,chop fine
1 lg garlic clove,crush
1 gingerroot,1piece,grate
2 lemon grass stalk,slice thin
6 scallion,slice thin
2 tb cilantro,chop coarse
10 mint leaves,chop coarse
7 oz salad greens
1 chili rings
Instructions
Clean squid & rinse throughly. Slit open body pouch & score inside
surface in criss cross pattern. Cut into 2x1/2" pieces. Bring
saucepan of water to boil. Add squid & simmer 1min, til opaque.
Drain. Mix w/lime juice, fish sauce, chili, garlic, gingerroot, lemon
grass & scallion. Cover & marinate 1Hr or longer if refrigerated.
Just before serving, stir in cilantro & mint. Arrange greens on
plate, top w/squid, garnish w/chili rings & serve. Source: Book of
First Courses, pp102
[Home] Thai Steak Salad [Home]
Title: Thai Steak Salad
Yield: 4 Servings
Ingredients
12 oz boneless top round beef
1 steak, 1 in. thick --
1 trimmed of fat
8 c loosely packed mixed salad
1 greens
1 c cucumber -- thinly sliced
1 c radishes -- thinly sliced
1/2 c scallions -- thinly sliced
1/2 c cilantro -- chopped
1 lime dressing:
1/2 c fat-free, reduced-sodium
1 chicken broth
2 tb fresh lime juice
1 pc ginger, 1 1/2x1 inch --
1 peeled and chopped
1 ts vegetable oil
1 lg garlic clove -- peeled
1 ts sugar
1 ts salt
1/2 ts hot pepper sauce
Instructions
Heat broiler and broiler-pan rack or BBQ grill. Broil or grill steak
4-6 inches from heat source, 5-7 minutes per side for rare, 7-9
minutes per side for medium and 9-11 minutes per side for well done.
Remove to cutting board; let atand about 5 minutes.
Meanwhile place lettuce, cucumber, radishes, scallions and cilantro in
large bowl, and put Dressing ingredients in a blender or food
processor and process until smooth. Cut steakin thin slices across
the grain; add to bowl. Pour dressing over salad. Toss to mix and
coat.
Recipe By : Woman's Day
From: Metroman12@aol.Com Date: Mon, 22 Jul 1996 11:20:14
~0400
[Home] Thai Steamed Fish With Basil (Pla Nung Horapa) [Home]
Title: Thai Steamed Fish With Basil (Pla Nung Horapa)
Yield: 6
Ingredients
2 lb whole red snapper or; white
-fish
1 ts galanga; finely chopped
1/2 tb lemon grass; *
6 md fresh red chilies
2 tb red onions; chopped
1 tb preserved soy beans; (tao
-geo kao)
1 tb fish sauce; (nam pla)
1 ts kaffir lime leaves; thinly
-sliced
1/2 c basil leaves; (thai basil
Instructions
* Sliced thinly-crosswise (use the base only, about 2 or 3 inches from the
root)
Chop coarsely--the Galanga, lemon grass, onions, chilies and soy beans in a
blender or food processor (add a tbs. of water if necessary). Wash, clean
and
pat dry the fish well. Cut 3-4
Per serving: 7 Calories (kcal); trace Total Fat; (44% calories from fat);
trace Protein; 1g Carbohydrate; trace Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Steamed Herbed Mussels [Home]
Title: Thai Steamed Herbed Mussels
Yield: 1 Serving
Ingredients
2 Kg Mussels
1 Cup Basil Leaves
4 Green Onions
------------------------------Dipping Sauce-------------------------------
1/2 Cup Lemon Juice
Lemon Grass; optional
2 Tablespoons Fish Sauce
1 Teaspoon Sugar
2 Coriander Leaves; chopped
3 Cloves Garlic
1 Teaspoon Red Pepper Flakes
Instructions
Open the mussels by steaming them along with the basil and green onions.
Blend the ingredients for the sauce with enough warm water to make a
dipping
sauce and serve with the mussels.
- - - - - - - - - - - - - - - - - -
Contributor: "Michael E. Kinneer"
Preparation Time: 0:00
[Home] Thai Stuffed Crab [Home]
Title: Thai Stuffed Crab
Yield: 4 Servings
Ingredients
2 c crab meat
1/2 c ground pork
1 c chopped shrimps
2/3 tb chopped garlic
1 ts ground white pepper
1/2 tb chpd cilantro roots (subst.;
- 2 tsp chopped stems)
3 tb golden mount or maggi sauce
1 jumbo egg
8 clnd and dried crab shells
1/4 c chopped cilantro leaves
2 tb red chilies; slivered
oil for frying
Instructions
*Poo Jah DIRECTIONS: Combine crab meat, pork, shrimps, garlic, pepper,
cilantro roots, and Golden Mount sauce well. Stuff in each crab shell and
pack tightly. Sprinkle cilantro leaves and red chilies. Smooth the surface
and press down securely. Bring a lot of water to a rapid boil in a steamer.
Arrange in the stuffed crab shells. Place several layers of paper towels
on top of the steamer, NOT the food and replace the cover. Steam for 20
minutes and remove from heat. Cool. Beat the egg in a small bowl. In a
large wok, heat lots of oil over medium-high heat. Dip the stuffed crab in
the egg and fry meat side down until golden brown. Remove from oil and
drain well. Cool slightly and serve immediately. Serve with Thai Sriracha
chili sauce as an appetizer. Makes 4 servings. NOTE: Do not fry the crab
too long as the stuffing will shrink and fall out of the shell.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:0
[Home] Thai Stuffed Fish [Home]
Title: Thai Stuffed Fish
Yield: 4 Servings
Ingredients
4 lg fish fillets 1-2 thick
2 c soy sauce
1 c rice vinegar
1 ts sesame oil
----------------------------STUFFING----------------------------------
1 ts black peppercorns
2 tb peanut oil
1 lb raw small shrimp, shelled,
-deveined; & chopped
2 tb fish sauce (nam pla)
6 tb corn oil
8 well beaten eggs
36 chopped cilantro leaves
6 serrano or jalapeno peppers
-seeded; & slivered
4 limes, cut into wedges
1 sprigs mint or cilantro
Instructions
Make a deep slice in one edge side of each filet, thus, forming a deep
pocket in each filet. Mix the soy sauce, rice vinegar, & sesame oil.
Pour this over the filets. Cover & let stand in therefrigerator for
4-6 hours. *NOTE(you may add the juice of 1 lime to the marinade if
you wish) Take a pinch of the chopped coriander leaves and the
peppercorns & pound them into a paste with a mortar. Heat the peanut
oil in your wok. Fry the paste for 1 minute. Add the shrimp and stir
fry for 45 seconds. Stir in the fish sauce the remove the mixture to
cool. Wipe out your wok, pour in the corn oil and bring to medium
heat. Drop the egg a spoonful at a time into the heated oil along
with the pepper slivers. Cook until the egg is done. Drain and mix
this with the shrimp mixtuire and sprinkle with the chopped coriander
leaves. Spoon this into the pocket of each filet. Pin the pockets
shut on each filet with a bamboo skewer. Grill the filets or broil
them until you know that they are done. Serve garnished with the
coriander sprigs and the lime wedges. *NOTE: You may also garnish
with a spoonful of chopped peanuts as well. Origin: Suri
Thanipatsombat, owner - Thai Empire Restraunt circa 1982
[Home] Thai Stuffed Tomatoes [Home]
Title: Thai Stuffed Tomatoes
Yield: 5 Servings
Ingredients
1 text only
Instructions
Is there a cuisine which doesn't have a version of stuffed tomatoes?
The filled vegetables are always good but this Thai interpretation is
quite different.
Cut the tops off 10 tomatoes and set them aside to be used later as
lids. Scoop out the seeds and internal flesh of the tomatoes, leaving
the fleshy shell. Lightly salt the interiors and stand the tomatoes
upside down in a rack to drain.
Pound in a mortar or process together the well-washed roots of a
bunch of coriander, 4 cloves of garlic, 1/2 onion and 10 peppercorns
(better use coarsely ground pepper if processing). Remove this
mixture to a bowl and add 250 g minced pork, 250 g cooked crab meat
(tinned can be used if necessary), 1 teaspoon sugar, 2 tablespoons
fish sauce and 1 egg. Mix well rinse out and dry the tomato cases,
stuff with the mixture and replace the lids. Bake in a preheated
180C oven for half an hour.
Makes 5 servings.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
1/19/93.
Posted by Stephen Ceideberg; February 18 1993.
[Home] Thai Style Basil Chicken [Home]
Title: Thai Style Basil Chicken
Yield: 6 Servings
Ingredients
1/2 lb chicken cutlets skinless
-boneless b; reast
1 thinly sliced onion
2 ribs celery slant sliced
1/2 c cold water
3/4 c tomato juice
1 diced red bell pepper
1 sm minced hot chili pepper
1 minced clove garlic
2 tb chopped fresh basil
1 tb light soy sauce
1 ts cumin seeds
1/4 ts cinnamon
1/4 ts ground ginger
Instructions
Cut chicken into bite-size chunks. Spray large nonstick skillet with
cooking spray. Brown chicken with no fat added, turning to brown
evenly. Remove chicken and set aside. Combine onion, celery and water
in skillet; cook and stir for two minutes. Add tomato juice, bell
pepper, chili pepper, garlic, basil, soy sauce, and spices; simmer
uncovered for 2 minutes. Uncover and simmer until sauce is thick
about five minutes. Return chicken to skillet; cook and stir until
heated through.
[Home] Thai Style Basil Dipping Sauce [Home]
Title: Thai Style Basil Dipping Sauce
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
1/2 c rice wine vinegar
1/4 c white wine vinegar
1/2 c light corn syrup
2 1/2 TB fish sauce (Nuoe Mam)
6 md garlic cloves -- peeled
2 serrano or jalapeno chilis
: seeded and chopped
2 TB sugar
1 c fresh basil leaves lightly
: packed -- chopped
In a non-aluminum saucepan, combine the vinegars, corn syrup, fish
sauce along with four tablespoons of water. Bring to a boil and stir.
Remove from heat and let mixture cool to room temperature. In a food
processor, combine the garlic, chilis and sugar and quickly puree.
Add the cooled syrup and process in one or two bursts just to
combine. Add basil and briefly process until basil is minced. Store
in a covered container in the refrigerator for up to one week.
Yield: 3 cups
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING RIGHT SHOW#CR9658
Date: Mon, 30 Sep 1996 05:07:22
~0400 (
[Home] Thai Style Beef (Smoker) [Home]
Title: Thai Style Beef (Smoker)
Yield: 12 Servings
Ingredients
1/2 c firmly packed brown sugar
1/2 c chopped green onions
1/2 c low-sodium soy sauce
2 tb white wine vinegar
1 ts crushed red pepper
1/2 ts ground ginger
12 cl garlic; halved
3 lb boneless beef eye of round
-roast
1 ts sesame seeds
1 vegetable cooking spray
Instructions
Soak mesquite wood chips in water for 1-24 hours. Drain well. Combine
brown
sugar and next 6 ingredients in a large zip-top heavy duty plastic bag.
Add
roast; seal bag and marinate in refrigerator 8 hours, turning bag
occasionally. Remove roast from bag, reserving marinade. Sprinkle sesame
seeds over roast and set aside.
Prepare charcoal fire in meat smoker; let burn 15-20 minutes. Place
mesquite chips on top of coals. Place water pan in smoker; add reserved
marinade. Add hot tap water to fill pan. Coat grill rack with cooking
spray; place rack in smoker.
Place roast on rack; insert meat thermometer into thickest portion of
roast. Cover with smoke lid, and cook for 2 hours and 10 minutes, or until
meat thermometer registers 140 F. for rare. Remove roast from smoker;
place
on a platter, and let stand 10 minutes. Cut into thin slices.
Yield: 12 (3 ounce) servings.
Per serving: 179 calories, 5.7 grams fat, 59 mg. cholesterol, 25.1 grams
protein, 5.2 grams carbohydrate, 255 mg. sodium
MC formatting by bobbi744@sojourn.com
- - - - - - - - - - - - - - - - - - -
Per serving: 260 Calories (kcal); 8g Total Fat; (30% calories from fat);
33g Protein; 11g Carbohydrate; 79mg Cholesterol; 474mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 13882 0 0
Contributor: Cooking Light Recipe Card
Preparation Time: 0:00
[Home] Thai Style Beef Salad [Home]
Title: Thai Style Beef Salad
Yield: 4 Servings
Ingredients
1 c Mung bean sprouts
1 sm Kohlrabi; peeled, julienned
2 Carrots; peeled, julienned
1 lb Fresh, raw spinach leaves;
-well washed,
and stems discarded
1 pt Cherry tomatoes; cut in half
2 tb Tamarind paste
4 tb Sugar
3 tb Rice wine
3 tb Peanut oil
1 lb Beef flank steak; cut
-1/4"-thick
strips, sliced against the
-grain
Salt; to taste
Freshly-ground black pepper;
- to taste
2 tb Grated ginger
2 tb Roasted and ground cumin
-seed
6 Basil leaves - (6 to 8);
-finely shredded
3 tb Thai fish sauce (nam pla)
Instructions
Prepare the salad by combining all the vegetables in a large bowl.
Combinethe tamarind with the sugar and rice wine and toss with the
vegetables to marinate while the beef is cooking.
Cook the beef in two batches so that each batch is well
seared and serve medium-rare. Heat half the peanut oil in a wok or large
skillet until hot. Add half the beef, season with salt and pepper and cook
quickly over high heat. As the beef sears well but before it overcooks,
remove from the pan and briefly set aside while you repeat the procedure
with the remaining beef. When the second batch is similarly cooked, return
the first batch of beef to the pan and quickly heat all together.
Add the ginger, cumin, basil and fish sauce. Cook
for 1 to 2 minutes more before serving by pouring over and wilting the
marinated vegetable salad. Serve with glutinous rice that has soaked raw
overnight and then steamed for 30 minutes.
This recipe yields 4 servings
Recipe Source:
MICHAEL'S PLACE with Michael Lomonaco
From the TV FOOD NETWORK - (Show # ML-1A39
broadcast 04-26-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-01-1997
- - - - - - - - - - - - - - - -
- -
Contributor: Michael Lomonaco
Preparation Time: 0:00
[Home] Thai Style Fried Noodles [Home]
Title: Thai Style Fried Noodles
Yield: 6 Servings
Ingredients
8 oz flat thai noodles (gwit dio)
4 tb vegetable oil
2 tb garlic, chopped
---------------------------SEASONINGS---------------------------------
1/2 c peanuts, crushed
2 tb chopped sweet pickled radish
1/4 lb tofu, diced
2 tb soy sauce
2 ts sugar
1 ts red pepper flakes
1 juice of 1/2 lime
3 ea green onions, chopped
---------------------------CONDIMENTS---------------------------------
1 c bean sprouts
3 tb soy sauce
2 tb red & green chili peppers, -
- sliver; ed
1 sugar, optional
1 lime wedges
Instructions
Boil noodles in ample lightly salted water for about 7 minutes, or
until *al dente*. Drain. Heat the oil in a wok over medium heat. Add
the garlic & stir-fry until the colour changes. Add the noodles &
stir well. Add all the SEASONINGS & stir-fry for 5 to 7 minutes,
being careful not to break the noodles. Transfer to a serving dish &
serve the CONDIMENTS in small dishes on the side. You might want to
sprinkle some extra sugar on the noodles.
[Home] Thai Style Gemfish With Beans & Mushrooms [Home]
Title: Thai Style Gemfish With Beans & Mushrooms
Yield: 6 Servings
Ingredients
1 stephen ceideburg
1 1/2 lb gemfish
4 oz green beans
4 oz button mushrooms
2 tb fish sauce
1 tb sugar
1 tb flour
1 c peanuts
3 bird's eye chilis
1 capsicum (bell pepper)
1 spring onions
1 tb lemon grass
4 cloves garlic
2 ts pepper
1 pn salt
Instructions
Cut 1 1/2 lb of gemfish into bite sized pieces. Top tail and slice
about 4 oz of green beans, and slice 4 oz of button mushrooms.
In a cup or small bowl, mix 2 T of fish sauce, one T of sugar and 1 T
of flour with a little water. For garnishing have ready a cup of
crushed peanuts, three birdseye chillies chopped (these are the small
fiercely hot chillies), a handful of both fine strips of capsicum and
spring onions. Pound together or process 1 T of lemon grass pieces, 4
cloves of garlic, 2 t of pepper and a pinch of salt.
In a wok or frypan heat some sesame oil and brown the processed paste
over medium heat for a few minutes. Turn up the heat, add beans
mushrooms and fish, and stir fry gently for about 3 minutes. Add the
fish sauce mixture and stir for a minute or two until the liquid
thickens. Serve, sprinkled with above garnish and plain rice.
From : Meryl Constance. Sydney Morning Herald. 15 th September 1992.
[Home] Thai Style Gemfish- With Beans & Mushrooms [Home]
Title: Thai Style Gemfish, With Beans & Mushrooms
Yield: 6
Ingredients
1 1/2 lb gemfish
4 oz green beans
4 oz button mushrooms
2 tb fish sauce
1 tb sugar
1 tb flour
1 c peanuts
3 bird's eye chilies
1 capsicum; (bell pepper)
1 spring onions
1 tb lemon grass
4 cloves garlic
2 ts pepper
1 pn salt
Instructions
Cut 1 1/2 lb. of gemfish into bite sized pieces. Top tail and slice about 4
oz
of green beans, and slice 4 oz of button mushrooms.
In a cup or small bowl, mix 2 tbsp. of fish sauce, onetbsp. of sugar and 1
tbsp. of flour with a little water. For garnishing have ready a cup of
crushed
peanuts, three birdseye chillies chopped (these are the small fiercely hot
chillies), a handful of both fine strips of capsicum and spring onions.
Pound
together or process 1 T of lemon grass pieces, 4 cloves of garlic, 2 t of
pepper and a pinch of salt.
In a wok or frying pan heat some sesame oil and brown the processed paste
over
medium heat for a few minutes. Turn up the heat, add beans mushrooms and
fish,
and stir fry gently for about 3 minutes. Add the fish sauce mixture and
stir
for a minute or two until the liquid thickens. Serve, sprinkled with above
garnish and plain rice.
From : Meryl Constance. Sydney Morning Herald.
Per serving: 177 Calories (kcal); 13g Total Fat; (60% calories from fat);
7g Protein; 11g Carbohydrate; 1mg Cholesterol; 29mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Style Gemfish~ With Beans & Mushrooms [Home]
Title: Thai Style Gemfish~ With Beans & Mushrooms
Yield: 6 Servings
Ingredients
1 stephen ceideburg
1 1/2 lb gemfish
4 oz green beans
4 oz button mushrooms
2 tb fish sauce
1 tb sugar
1 tb flour
1 c peanuts
3 bird's eye chilis
1 capsicum (bell pepper)
1 spring onions
1 tb lemon grass
4 cloves garlic
2 ts pepper
1 pn salt
Instructions
Cut 1 1/2 lb of gemfish into bite sized pieces. Top tail and slice
about 4 oz of green beans, and slice 4 oz of button mushrooms.
In a cup or small bowl, mix 2 T of fish sauce, one T of sugar and 1 T
of flour with a little water. For garnishing have ready a cup of
crushed peanuts, three birdseye chillies chopped (these are the small
fiercely hot chillies), a handful of both fine strips of capsicum and
spring onions. Pound together or process 1 T of lemon grass pieces, 4
cloves of garlic, 2 t of pepper and a pinch of salt.
In a wok or frypan heat some sesame oil and brown the processed paste
over medium heat for a few minutes. Turn up the heat, add beans
mushrooms and fish, and stir fry gently for about 3 minutes. Add the
fish sauce mixture and stir for a minute or two until the liquid
thickens. Serve, sprinkled with above garnish and plain rice.
From : Meryl Constance. Sydney Morning Herald. 15 th September 1992.
[Home] Thai Style Ginger Lime Dressing [Home]
Title: Thai Style Ginger Lime Dressing
Yield: 4 Servings
Ingredients
3 tb lime juice
2 tb rice wine vinegar
3 tb peanuts
1 piece ginger; grated
1 sm red chiles; minced
2 tb soy sauce
1 tb brown sugar
1 tb coriander; or mint
2 tb water
Instructions
Place all ingredients in a blender or food processor and process until
thoroughly smooth.
- - - - - - - - - - - - - - - - - -
Per serving: 71 Calories; 4g Fat (40% calories from fat); 3g Protein; 9g
Carbohydrate; 0mg Cholesterol; 519mg Sodium
Food Exchanges: 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrat
Contributor: http://www.tamaraskitchen.com.au
Preparation Time: 0:00
[Home] Thai Style Pasta Salad [Home]
Title: Thai Style Pasta Salad
Yield: 6
Ingredients
----------------------------DRESSING----------------------------------
1/4 c natural peanut butter
3 tb water
2 tb vegetable oil
1 tb fresh lime juice
1 tb distilled white vinegar
1 tb asian; (dark) sesame oil
1 tb low-sodium soy sauce
1 ts sugar
1/2 ts salt
1/2 ts crushed red pepper flakes
----------------------REMAINING INGREDIENTS---------------------------
4 oz snow peas; strings removed
1/4 lb chinese rice noodles
1 pk coleslaw; (8 oz.)
5 radishes
1 trimmed and thinly sliced
2 tomatoes; cut into wedges
1 sm cucumber
1 peeled and cut into thin
-strips
1 c mung bean sprouts
1/3 c thinly sliced red onion
Instructions
6 SERVINGS DAIRY-FREE
The intense peanut flavor of the dressing makes this salad extremely
satisfying. You can make a triple batch of the dressing and keep it in
the refrigerator in a glass jar. Shake well before using.
Dressing: In medium bowl, whisk together all ingredients. Set aside.
Bring large saucepan of lightly salted water to a boil. Add snow peas and
cook for 1 minute. Using slotted spoon, remove to colander. Rinse under
cold water and drain. Add noodles to boiling water and cook according to
package directions. Drain, reserving about 1/2 cup of cooking liquid.
Pat snow peas dry with paper towels. Cut into thirds on diagonal.
In large serving bowl, combine noodles and enough reserved cooking liquid
to moisten. Add snow peas, 1/2 cup of dressing, coleslaw, radishes,
tomatoes, cucumber, sprouts and onion. Serve remaining dressing on the
side.
PER SERVING: 246 CAL.; 3G PROT.; 7G TOTAL FAT (1G SAT. FAT); 42G CARB.; 0
CHOL.; 101MG SOD.; 30 FIBER
Converted by MC_Buster.
By Kathleen on Apr 05, 1999.
Recipe by: Vegetarian Times Magazine, April 1999, page 30
Converted by MM_Buster v2.0l.
[Home] Thai Style Risotto [Home]
Title: Thai Style Risotto
Yield: 6 Servings
Ingredients
2 c thai style jasmine rice
1 tb sliced garlic
1 tb ground ginger
1 tb chopped shallots (purple
1 onions)
1 tb red prik ki nu (birdseye or
1 dynamite chilis) sliced
1 tb green prik ki nu, sliced
Instructions
A quantity of good chicken stock equal to the volume of water
specified by the rice cooker to cook two cups of rice plus two
tablespoons. Method: Place the rice in the cooker. Stir fry the other
ingredients (except the stock of course :-) Add the ingredients to
the cooker, and switch on. When the cooking time is finished, the
dish is ready to serve. If you wish you can add a pinch of saffron or
turmeric to colour the rice yellow.
Title: Thai Style Soup
Yield: 6 Servings
Ingredients
1 1/2 litres water
4 chicken thigh fillets,
-sliced
1 ts chicken stock powder
60 g button mushrooms, sliced
85 g pack of chicken flavour
2 minute noodles
2 spring onions, sliced
1 tb fish sauce
1 tb chopped fresh coriander
1 red chili, hot, sliced
-(garnish)
Instructions
Combine water, stock powder, flavour sachet from noodles and fish
sauce in a micro-safe bowl.
Cook uncovered on high for 12 minutes, stirring occasionally. Add
chicken, cook on high for 5 minutes, stirring occasionally. Stir in
mushrooms and noodles.
Cook uncovered on high for 3 minutes, or until noodles are tender,
stirring halfway through cooking time. Stir in sliced onions and
coriander. Serve garnished with red chilli.
[Home] Thai Style Tomato Soup With Shrimp And Cellophane Noodles [Home]
Title: Thai Style Tomato Soup With Shrimp And Cellophane Noodles
Yield: 6 Servings
Ingredients
2 Two-ounce packets of
-cellophane
or bean thread noodles
8 c Rich chicken stock
2 tb Thai or Vietnamese fish
-sauce
3 c Diced, seeded ripe tomatoes
(drained if using canned)
1/2 c Green onions; sliced
-diagonally
2 ts Hot pepper sesame oil; or to
- taste
1/2 c Loosely packed cilantro
-leaves
3 tb Finely slivered garlic
Crisply fried in vegetable
-oil
1 lb Cooked large shrimp
Instructions
Place the bean thread noodles in a bowl and cover with warm water and soak
until softened, 20 to 25 minutes. Drain the noodles and pile in a tangle
on a cutting board and cut through crosswise and lengthwise to form roughly
3- to 4-inch lengths.
In a soup pot, bring the stock to a boil. Stir in the fish sauce,
tomatoes, green onions and hot sesame oil.
To serve: Place 2 shrimp in each warmed bowl. Ladle hot stock
over and garnish with cilantro leaves and fried garlic slivers. Serve
immediately. This recipe yields 6 to 8 servings.
Recipe Source:
COOKING RIGHT with John Ash
From the TV FOOD NETWORK - (Show # CR-9632 broadcast
07-31-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com
08-09-1996
- - - - - - - - - - - - - - - - - -
Contributor: John Ash
Preparation Time: 0:00
[Home] Thai Style Topping For Pan Fried Fish [Home]
Title: Thai Style Topping For Pan Fried Fish
Yield: 4 Servings
Ingredients
4 fried fish fillets,
5 oriental mushrooms, julienne
- strips
2 tb fish sauce (nuoc mam)
2 ts sugar
1/2 c water
1 ts freshly ground white pepper
2 ts vegetable oil
2 ts minced garlic
2 ts minced fresh ginger
1/4 lb ground pork
1 fresh coriander sprigs for
-garnish
Instructions
1> Soak the mushrooms in warm water for about 30 minutes, until they
are soft. Discard the stems and cut them into julienne strips.
2> Mix the mushrooms with the fish sauce, sugar, water and pepper.
3> Heat the oil in a medium skillet and add the garlic and ginger.
Cook, stirring until lightly browned. Add the pork and cook, mashing
and turning, until no pink remains. Add the mushroom mixture and heat
through. Pour sauce over the fried fish and garnish with coriander
sprigs. --> serves 4
Source - The Brooklyn Cookbook by Lyn Stallworth and Rod Kennedy, Jr.
Published by Knopf.
[Home] Thai Sweet And Hot Garlic Sauce [Home]
Title: Thai Sweet And Hot Garlic Sauce
Yield: 1 Recipe
Ingredients
1 no ingredients
Instructions
1/2 c water
1/2 c demerara; turbinado, (or
-granulated) sugar
1/2 c rice or distilled white
-vinegar
6 lg cloves garlic; lightly
-crushed and peeled
1 ts prepared Thai chili paste;
-(available at Asian
-markets)
Salt
In a blender or food processor fitted with a steel blade, combine cup
water with the sugar, vinegar, garlic, chili paste and a large pinch
of salt. Cover and process until smooth. Transfer to a saucepan and
place over medium heat. Bring it slowly to a boil and simmer until
sauce is reduced by half and lightly thickened. It will thicken more
as it cools, so if it is too thick when cooled, thin it will a little
water. Serve at room temperature. Will keep in refrigerator up to two
months.
Makes 1 cup.
SOURCE:
The Charlotte Observer, January 28, 1999
Winging it / By KATHLEEN PURVIS
MM-format by Petra
[Home] Thai Sweet Chili Sauce Vmxv03A [Home]
Title: Thai Sweet Chili Sauce Vmxv03A
Yield: 8 Servings
Ingredients
1/2 c rice vinegar
1/4 c sugar
2 tb plum sauce
1 tb thai fish sauce
1 tb fresh lime or lemon juice
2 ts tomato paste
1 ts minced garlic
1/2 ts minced serrano chili
1/2 ts ground red chili paste
1/2 ts sweet paprika
1/2 ts salt
1/2 ts all-purpose flour, mixed
-with 1 t c; old water
Instructions
Combine all ingredients and 1/2 c water in a small saucepan, and
bring to a boil. Reduce heat and simmer for 4 minutes. Let cool. Will
keep in refrigerator for
3 days.
[Home] Thai Sweet Chili Sauce [Home]
Title: Thai Sweet Chili Sauce
Yield: 8 Servings
Ingredients
1/2 c Rice vinegar
1/4 c Sugar
2 tb Plum sauce
1 tb Thai fish sauce
1 tb Fresh lime or lemon juice
2 ts Tomato paste
1 ts Minced garlic
1/2 ts Minced serrano chili
1/2 ts Ground red chili paste
1/2 ts Sweet paprika
1/2 ts Salt
1/2 ts All-purpose flour, mixed
-with 1 T c
Instructions
Combine all ingredients and 1/2 c water in a small saucepan, and bring to a
boil. Reduce heat and simmer for 4 minutes. Let cool. Will keep in
refrigerator for 3 days.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Thai Sweet Potato Stew [Home]
Title: Thai Sweet Potato Stew
Yield: 4
Ingredients
3 md clove garlic; minced
1 tb minced fresh lemongrass
1 tb minced fresh ginger
1 ts thai chile paste
1 tb asian sesame oil
1 md onion; chopped (1 cup)
1 lb sweet potatoes; peeled and
-cubed
1 (3 cups)
1 c vegetable broth
14 oz canned light coconut milk
1 ts salt
1/4 c dry-roasted peanuts; chopped
Instructions
4 SERVINGS DAIRY-FREE
Basmati rice is the ideal accompaniment to this spicy dish and its
incredible sauce. Thai chile paste and lemon grass are readily available
at Asian markets.
In mini food processor, spice blender or mortar with pestle, mash garlic,
lemongrass, ginger and chile paste until paste forms (or finely mince with
knife). In large saucepan, heat sesame oil over medium heat. Add onion
and cook until golden, stirring occasionally, about 7 minutes. Add paste
mixture (or minced ingredients) and stir until fragrant, about 30 seconds.
Add sweet potatoes, broth and coconut milk and bring to a boil. Reduce
heat to low and simmer until potatoes are very render, about 20 minutes.
Stir in salt and garnish with peanuts.
PER SERVING: 366 CAL.; 8G PROT.; 14G TOTAL FAT (4G SAT. FAT); 59G CARB.;
0 CHOL.; 749MG SOD.; 4G FIBER
Converted by MC_Buster.
By Kathleen on Apr 05, 1999.
Recipe by: Vegetarian Times Magazine, April 1999, page 48
Converted by MM_Buster v2.0l.
[Home] Thai Sweet Rice With Mangoes [Home]
Title: Thai Sweet Rice With Mangoes
Yield: 1 Servings
Ingredients
2 c glutinous rice (see notes)
3 1/2 c coconut milk (see notes)
1/2 c sugar
1 ts salt
6 mangoes-ripe,peeled & sliced
1 (actually 4 to 6 depending
1 on the size)
Instructions
GLUTINOUS RICE: Glutinous or sweet rice is a white, short-grained
rice that has a sticky consistency when cooked. It can be found in
Asian markets and many markets with asian specialty sections. CANNED
COCONUT MILK: Canned coconut milk also is sold in Asian markets and
some supermarkets with Asian specialty sections. Do not confuse this
product with the water inside the coconut. SHORTCUT: A Japanese rice
cooker can make short work of cooking the glutinous rice. Rather than
soaking the rice, rinse it 3 times in cold water and drain. Cook
rice according to manufacturer's directions. PROCEDURE: Cover rice
with water and soak at least 6 hours or overnight (see shortcut). A
couple of hours or so before serving, drain rice and spread on a
cheesecloth-lined section of a steamer; steam for 45 minutes. During
the steaming, sprinkle the rice 2 times with 1/4 cup water.
Meanwhile, over medium heat using a Dutch oven or large saucepan,
simmer the coconut milk on medium-low heat until it is reduced by
one-third in volume. Use caution toward the end of simmering,
because the coconut milk can sen spouts of liquid 2 or 3 inches above
the pan toward the end of the simmering time if it is too hot. Remove
from heat and stir in sugar and salt. When rice is finished steaming
and has rested for 10 minutes, blend it with the warm, sweetened
coconut milk; allow to stand for 10 minutes. Immediately arrange rice
on platter and place mango on top. Serve.
[Home] Thai Sweet-Potato Stew [Home]
Title: Thai Sweet-Potato Stew
Yield: 4 Servings
Ingredients
1 1/2 lb sweet potatoes, peeled - cut
- in 1/2; chunks
1 tb vegetable oil
1 md onion, chopped
1 ea garlic clove, finely chopped
1 tb ginger, chopped
2 ts curry powder
1/4 ts crushed red pepper
1 c fresh or frozen green peas
14 oz coconut milk
1/2 ts salt
1/2 ts finely grated lemon rind
4 c hot cooked rice
1/3 c peanuts, dry roast, unsalt
Instructions
In 2 1/2-quart saucepan, heat sweet potatoes and enough water to
cover to boiling. Cook 10 minutes; drain and set sweet potatoes
aside.
In large skillet, heat oil over medium heat. Add onion and saute 5
minutes. Add garlic, gingerroot, curry powder and crushed red pepper
if using; cook, stirring occasionally, for 3 minutes.
Stir sweet potatoes, peas, coconut milk and salt into onion mixture.
Heat mixture to boiling. Reduce heat to simmer; cover and cook,
stirring occasionally, 20 minutes or until potatoes are tender.
Remove from heat and stir in lemon rind.
Divide rice among 4 serving dishes and top with stew mixture.
Sprinkle with peanuts and serve.
Elaine Van Dyne's "Veggie Table: Vegetables Play the Lead in
Asian-Inspired Dishes" in "Country Living." April 1995, Vol. 18, No.
4. Pg. 142. Posted by Cathy Harned.
Title: Thai Tea
Yield: 6 Servings
Ingredients
8 c water
6 tb thai tea
1 sugar
1 ice cubes
1 half and half; -=or=-
-sweetened condens
Instructions
Bring water to boil. Add tea and steep 5 minutes. Strain and season to
taste with sugar. Cool, then chill in refrigerator. When ready to
serve, place ice cubes in each of 6 tall glasses. Pour tea over ice,
leaving room to add half and half to taste.
Created by: Krung Tep Thai, Tarzana, Calif. Karen Mintzias
Title: Thai Tofu Curry
Yield: 4 Servings
Ingredients
14 oz tofu; cubed
2 tb light soy sauce
2 ts peanut oil; may be tripled
1 ~paste~
1 sm onion; chopped
2 green chiles; seeded and
-chopped
2 cl garlic; chopped
1 ts grated ginger root; fresh or
- 1-tbs. fresh ga
1 ts grated lime rind
2 ts ground coriander
2 ts cumin seed; crush
3 tb chopped fresh cilantro
1 lime; juiced or small
-lemon
1 ts sugar
1 oz creamed coconut; dissolved
-in
2/3 c boiling water or 2/3-cup
-coconut m
1 ~accompaniments~
1 th fresh red chili
1 th half-slices lime
1 fresh cilantro
3 c cooked jasmine rice
Instructions
1. Toss the tofu cubes in soy sauce and leave to marinate for 15 minutes
or so.
2. Meanwhile prepare the paste. Put all the paste ingredients in a food
processor and grind until smooth.
3. To cook, heat wok, add oil. Drain the tofu cubes and stir-fry at a high
temperature until well browned on all sides and just firm. Drain on paper
towels.
4. Wipe the wok clean. Pour in the paste and stir well. Return the tofu to
the wok and mix it into the paste, reheating the ingredients as you stir.
5. Serve this dish with rice. Garnish.
Description:
"A mixture of Chinese and Indiana cuisines."
Cuisine:
"Thailand"
Source:
"Ingram, Denny and Richmond"
S(Collection of):
"kitpath@earthlink.net 6/99"
Copyright:
"1997 Anness Publishing Limited"
From PatHanneman
- - - - - - - - - - - - - - - - - - -
Per serving: 174 Calories (kcal); 10g Total Fat; (47% calories from fat);
11g Protein; 14g Carbohydrate; 0mg Cholesterol; 420mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
NOTES : This recipe is intended for extra-firm tofu (not silken). Extra
firm is drier and fries well. Cut tofu block into bite-sized
pieces (about 3/4-inch cubes).
Nutr. Assoc. : 0 0 20118 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4702 3950 0
Contributor: Complete Encyclopedia of Vegetables and Vegetarian Cook
Preparation Time: 0:00
[Home] Thai Tomato Fish Soup [Home]
Title: Thai Tomato Fish Soup
Yield: 6 Servings
Ingredients
2 15 oz cans stewed tomatoes
5 oz white flesh fish; cooked
3 c coconut milk
1/2 ts red curry paste
2 tb fish soy
1 tb lemon juice
2 tb fresh coriander; chopped or
1 green onion; chopped
Instructions
Puree the tomatoes in a food processor. Set aside. Then puree the
fish with the coconut milk. Put tomatoes, blended fish and coconut
milk, curry paste, fish soy, and lemon juice in a soup pot. Bring to
a boil over medium heat, reduce heat to low, and simmer for 10
minutes. Sprinkle with fresh coriander leaves or chopped green onion
tops before serving.
[Home] Thai Tomyum Gung (Shrimp) Gai (Chicken) [Home]
Title: Thai Tomyum Gung (Shrimp) / Gai (Chicken)
Yield: 1 Servings
Ingredients
3 stalks of lemon grass
2 lb tiger shrimps or- boneless
-chicken; meat to
6 lime leaves (kaffir)
1 lemon juice & fish sauce to
3 sm red/green chili peppers
1 cn straw mushrooms
1 1/2 tb thai chili paste *
1 cilantro/parsley
Instructions
* with soya beans oil (dark redish-brown color), which comes in a jar
that can be bought at any Thai grocery
Instructions: ============= Boil some water (half of the pot) in a
1.5qt sauce pan. Put in lemon grass, and the chili paste. Put in the
shrimps and the mushrooms. Let it boil for 10 minutes. Put in the
"lime" leaves and sliced chili peppers (1 min). It's done!!
Now you can mix it in a serving bowl with some lemon juice and fish
sauce. Garnish with cilantro and serve hot with Thai Jasmine rice.
From: nat@megatek.com
[Home] Thai Turkey Bites [Home]
Title: Thai Turkey Bites
Yield: 25
Ingredients
1/4 c boiling water
3 tb brown sugar
3 tb lime or lemon juice
1 md cucumber; cut in half and
-cut, into
1/2 sm onion; thinly sliced,
1 red or green chili pepper;
-chopped fine
1 lb ground turkey
4 ts fish or soy sauce
1 tb red curry paste or
1 ts chili powder and oil
Instructions
For sauce: In a mixing bowl combined water, brown sugar, and lime juice.
Stir
till brown sugar dissolves. Add cucumber slices, onion, and chili pepper.
Mix
well. Cover and chill up to 3 days. In a mixing bowl, combine ground
turkey,
fish or soy sauce, and red curry paste. mix well. Shape turkey mixture into
1-inch meatballs; flatten slightly. Arrange meatballs in a microwave safe
8x8x2 inch baking dish. Cover dish loosely with waxed paper. Micro-cook on
100% power for 5 to 7 minutes or till done, turning meatballs over and
rotating dish a half-turn once. To serve, place meatballs in a chafing dish
over burner. Transfer sauce to serving bowl. With a toothpick spear a
cucumber
slice, then a meatball. Dip in sauce. Makes 25 to 30 meatballs. Meatballs
maybe frozen.
Per serving: 32 Calories (kcal); 2g Total Fat; (43% calories from fat); 3g
Protein; 1g Carbohydrate; 14mg Cholesterol; 18mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Turkey Bundles [Home]
Title: Thai Turkey Bundles
Yield: 6
Ingredients
1/4 c lemon juice
3 tb fish sauce
1 tb snipped fresh cilantro
2 ts sugar
1 ts soy sauce
1/4 ts crushed red pepper -to 1/8
-teaspoon
1/2 ts toasted sesame oil
1 beaten egg
1/2 c coarsely chopped water
-chestnuts
1/3 c firm dry bread crumbs
1 great onion; finely chopped
1 tb soy sauce
1 tb lemon juice
2 ts grated gingerroot
1/2 ts sugar
1/4 ts chill oil -or a dash ground
-red pep; per
1 1/2 lb ground raw turkey
12 sm savoy cabbage leves -or
-small leaf; lettuce leaves
Instructions
For dipping sauce, stir together lemon juice, fish sauce, cilantro, the 2
teaspoons sugar, the 1 teaspoon soy sauce, crushed red pepper, and sesame
oil in a small mixing bowl. Set aside.
Combine egg, water chestnuts, bread crumbs, green onion, the 1 tablespoon
soy sauce, lemon juice, gingerroot, the 1/2 teaspoon sugar, chili oil or
ground red pepper, and 1/4 teaspoon salt in a large mixing bowl. Add
ground turkey and mix well. Shape the mixture into twelve 4x1-1/2x3/4-inch
loaves.
Cook loaves on the rack of an uncovered grill directly over medium coals
for 14 to 18 minutes or till juices run clear, turning carefully once
halfway through grilling time.
To serve, wrap each loaf in a savoy cabbage leaf or lettuce leaf. Serve
with dipping sauce.
Makes 6 servings.
Nutrition facts per serving: 210 cal., 10 g total fat (3 g sat. fat), 78
mg cholesterol, 876 mg sodium, 11 g carbo., 1 g dietary fiber, 18 g pro.
Daily Values: 19% Wt. C, 14% iron.
Busted by Gail Shermeyer <4paws@netrax.net>
Notes: These east Asian burgers are light, pleasingly crunchy, and
exceedingly flavorful.
By Gail Shermeyer <4paws@netrax.net> on Jul 05, 1998.
Per serving: 30 Calories (kcal); 1g Total Fat; (31% calories from fat);
trace Protein; 5g Carbohydrate; 1mg Cholesterol; 229mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: Simply Perfect Hot & Spicy, 1998, BH&G
Converted by MM_Buster v2.0n.
[Home] Thai Turkey Platter [Home]
Title: Thai Turkey Platter
Yield: 6 Servings
Ingredients
2 tb orange juice
1 tb lite soy sauce
1 tb peanut oil
1 tb sesame oil
1 tb rice wine vinegar
1 tb honey
1/4 ts crushed red pepper flakes
1/2 c bulgar - cracked wheat
2 sliced scallions
1 pared and cut into julienne
-strips; carrot
1/4 c dry roasted unsalted peanuts
1 lb fully cooked sliced turkey
-breast
1 peach pitted and sliced thin
- divide; d
Instructions
Place Bulgar in 8 inch square glass baking dish. Pour 1/2 cup very
hot tap water over bulgar. Cover dish with foil. Let stand 2 hours
until water is absorbed and bulgar is tender. For dressing, in small
bowl, whisk together orange juice, soy sauce, peanut oil, sesame oil,
vinegar, honey and pepper flakes; cover and chill. For salad, arrange
turkey on serving platter with the peach slices. Toss remaining
peach, scallions, carrot, peanuts and dressing with bulgar. Place on
platter.
[Home] Thai Turkey Roll-Up [Home]
Title: Thai Turkey Roll-Up
Yield: 1
Ingredients
1/2 lb roasted turkey breast
1 = cut into 1/4-inch strips
1 soft lavosh loaf *
1/4 ts red pepper flakes
1 ts garlic; minced
1 ts fresh ginger root; minced
1 tb brown sugar
1 tb minced cilantro
2 tb crunchy peanut butter
2 tb green onion; minced
2 tb reduced-sodium soy sauce
1 lime; (juice with pulp)
1/2 ts lime rind; grated
Instructions
1.In medium bowl, combine lime juice, soy sauce, green onions, cilantro,
peanut butter, brown sugar, ginger root, garlic, lime rind, pepper flakes
and turkey strips. Cover and refrigerate for at least 1 hour.
2.Unfold lavosh; drain turkey mixture, if necessary, and spread evenly
along lower quarter of bread.
3.Roll up tightly and cut into four equal portions.
* Lavosh is a round, thin bread that comes in both soft and crisp
versions; it's available in Middle Eastern markets and in most
supermarkets. jmerrill@prodigy.com
MasterCook formatted by Martha Hicks using MC_Buster.
By "M. Hicks" on Feb 13, 1998
Per serving: 668 Calories (kcal); 32g Total Fat; (42% calories from fat);
71g Protein; 28g Carbohydrate; 155mg Cholesterol; 1496mg Sodium
Food Exchanges: 1/2 Grain(Starch); 9 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit;
2 1/2 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Turkey Stir-Fry With Fragrant Rice [Home]
Title: Thai Turkey Stir-Fry With Fragrant Rice
Yield: 4
Ingredients
1 tb oil
350 g turkey breast; cut into
-strips (12
1 ; oz)
2 sticks celery; cut into
1 ; matchsticks
1 yellow pepper; sliced
175 g red cabbage; finely shredded
- (6
1 ; oz)
2 ts schwartz thai 7 spice
-seasoning
1 ts cornflour
2 tb light soy sauce
1 tb honey
1 lemon; juice of
--------------------------FRAGRANT RICE-------------------------------
1 175 gram lon grain rice; (6
-oz)
1/4 ts schwartz thai 7 spice
-seasoning
2 schwartz cardamom pods;
-lightly crushed
450 ml chicken stock; (3/4 pint)
1 tb schwartz coriander leaf
Instructions
Heat the oil in a large frying pan and fry the turkey for 2-3 minutes.
Add the vegetables and Thai 7 Spice and stir-fry for a further 2-3
minutes. Blend the cornflour with the soy sauce, honey and lemon juice
and add to the pan. Bring to the boil, stir and cook for 1 minute.
Meanwhile, place all the fragrant rice ingredients in a pan. Bring to the
boil. Cover and simmer for 15 minutes until the rice is tender and the
liquid is absorbed.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Title: Thai Turkey
Yield: 4 Servings
Ingredients
3/4 lb leftover turkey-breast meat,
1 about 3 cups
3 green onions
1 medium-size red pepper
1 garlic clove, minced
2 tb soy sauce
1 tb chopped cilantro or
1 ts dried cilantro leaves
1 tb honey
1 1/2 ts curry powder
1 ts oriental sesame oil
1/2 ts cornstarch
1/4 ts crushed red pepper
1 tb salad oil
1 cilantro sprigs for garnish,
1 optional
Instructions
Coarsely shred turkey-breast meat. Thinly slice green onions; cut red
pepper into 2-inch-long, matchstick-thin strips. In small bowl, mix
garlic, soy sauce, cilantro, honey, curry powder, sesame oil,
cornstarch, crushed red pepper, and 1/3 cup water until well blended.
In 10-inch skillet over high heat, in hot salad oil, cook green
onions and pepper, stirring frequently, until vegetables are tender
and golden. Stir in liquid mixture and shredded turkey meat and cook,
stirring to coat turkey well, until heated through. Garnish with
cilantro sprigs.
[Home] Thai Veal Potstickers [Home]
Title: Thai Veal Potstickers
Yield: 4 Servings
Ingredients
1 no ingredients
Instructions
2 sm green onion -- minced
1 TB fresh ginger -- finely
: minced
1 lb ground veal
2 TB oyster sauce
1 TB Chinese rice wine
1/2 ts Asian chili sauce
40 round gyoza or wonton
: wrappers
1/4 c cornstarch
3 TB flavorless cooking oil
: Sauce:
1 TB fresh basil leaves --
: minced
1 TB cilantro -- chopped
1 sm green onion -- minced
1/2 c unsweetened coconut milk
1/4 c Chinese rice wine
1 TB oyster sauce
1 ts Asian chili sauce
1/2 ts curry powder
1/2 ts sugar
Advance preparation: In a bowl, combine the green onions, ginger,
veal, oyster sauce, rice wine and chile sauce. Mix thoroughly. Place
2 teaspoons filling in the center of a wrapper. (If using square
wonton wrappers, trim them into circles.) Bring edges of wrapper up
around filling and encircle the dumpling "waist" with your index
finger and thumb. Squeeze the waist gently with that same index
finger, while also pressing the top and the bottom of the dumpling
with your other index finger and thumb. Line a baking sheet with
parchment paper, dust paper heavily with cornstarch, place dumplings
on the baking sheet, and refrigerate uncovered. Set aside the cooking
oil. Combine all sauce ingredients and mix well. All advance
preparation steps may be completed up to 8 hours before you begin the
final cooking steps. Final cooking steps: Place a 12-inch nonstick
saute pan over high heat. Add cooking oil and immediately add
dumplings bottom side down. Fry dumplings until bottoms become dark
golden, about 2 minutes. Pour in sauce. Immediately cover pan,
reduce heat to medium, and steam dumplings until they are firm to the
touch, about 2 minutes. Shake the pan so that the dumplings "capsize"
and are glazed all over with the sauce. Tip out onto a heated serving
platter or 4 heated dinner plates. Serve at once. Suggested
accompaniments: Roasted baby beets, a Cobb salad, and raspberries
with Grand Marnier truffles. Serves 6 to 10 as an appetizer or 4 as
the main entree.
Recipe By : Hot Pasta, by Hugh Carpenter and Teri Sandison
From: Rooby
[Home] Thai Vegetable Curry [Home]
Title: Thai Vegetable Curry
Yield: 4
Ingredients
1 1/2 tb cooking oil
1 onion; sliced thin
1 1/2 teaspoon thai green
-curry paste; up to 1
1 2/3 c canned unsweetened coconut
-milk; (one 15-ounce can)
1 c canned low-sodium chicken
-broth or
1 ; homemade stock
1 1/2 tb soy sauce
1 ts brown sugar
1 ts salt
1/3 c drained canned bamboo
-shoots; halved
1 lb boiling potatoes; (about 2),
- peeled
1 ; and cut into 1-inch
1 ; cubes
1 lb broccoli; thick stems
1 ; removed, tops cut
1 ; into small florets
1 ; (1 quart)
1 tomato; chopped
1 1/2 ts lime juice
1/3 c thin-sliced basil leaves
Instructions
1. In a Dutch oven, heat the oil over moderate heat. Add the onion and
cook,
stirring occasionally, until starting to soften, about 3 minutes. Stir in
the
curry paste and fry, stirring, for 1 minute.
2. Add the coconut milk and broth and bring to a boil. Stir in the soy
sauce,
brown sugar, salt, bamboo shoots, potatoes, and broccoli. Reduce the heat
and
simmer, partially covered, until the vegetables are tender, about 10
minutes.
3. Stir in the tomato and heat through, about 2 minutes. Remove from the
heat
and add the lime juice and basil.
Variations:
Other vegetables that would taste good in place of the broccoli include
carrots, eggplant, cauliflower, snow peas, cabbage, green beans, and canned
baby corn. Try your favorite, or use a combination of vegetables.
--Quick from Scratch Vegetable Main Dishes
Posted to FOODWINE Digest TX Feb 99
Per serving: 178 Calories (kcal); 6g Total Fat; (26% calories from fat); 5g
Protein; 29g Carbohydrate; 0mg Cholesterol; 948mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit;
1 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai Vegetable Salad [Home]
Title: Thai Vegetable Salad
Yield: 6 Servings
Ingredients
1 1/2 c shredded cabbage
1 c bok choy; shredded
1 c mung bean sprouts
1 shredded carrots; scrubbed
1 zucchini; julienned
3 scallions; chopped +-+ thai
- dressi
1/2 c water
3 tb white wine vinegar
1 tb soy sauce, low sodium; see
-pantry
2 ts honey
1 1/2 ts cornstarch
1 tb peanut butter; natural
1 tb chopped fresh cilantro
1 cl garlic; crushed
1/4 ts crushed red pepper; flakes,
-optional
Instructions
Make the dressing and allow to cool. Combine all of the vegetables in a
large bowl. Pour the dressing over and toss gently to mix well. Cover and
chill for an hour or two before serving. Serves 6: Per Serving with
Dressing: 60 cals, 1.5 g fat (0 mg chol); 96 mg sodium. Exchanges: 2
vegetables.
DRESSING -- combine water, vinegar, soy sauce, honey and cornstarch in a
saucepan. Bring to a boil and cook, stirring constantly, until the mixture
thickens. Remove from heat. Stir in the peanut butter until smooth. Add
the remaining ingredients and stir until well combined. Makes 2.3 cup.
A Hearth Healthy Food Sponsored by the Loma Linda International Heart
Institute. Pantry: Angostura Brand makes a low sodium soy sauce.
Recipe source: Adapted from *The New McDougall Cookbook*
>From: KitPATh
- - - - - - - - - - - - - - - - - - -
Per serving: 52 Calories (kcal); 2g Total Fat; (23% calories from fat); 2g
Protein; 9g Carbohydrate; 0mg Cholesterol; 131mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Loma Linda Newsletter, August 1997
Preparation Time: 0:00
[Home] Thai Vegetarian Noodles [Home]
Title: Thai Vegetarian Noodles
Yield: 8 Servings
Ingredients
10 oz pad thai noodles
1/4 c olive oil
2 ts minced garlic
1 c broccoli florets
3/4 c sliced onions
2/3 c sliced snow peas
1/2 c diced celery
1/4 c julienned carrots
1/4 c diced red bell pepper
1/4 c diced mushrooms
3 tb crushed unsalted peanuts
2 tb thai fish sauce
2 tb thai sweet black bean sauce
1 tb rice vinegar
2 ts soy sauce
1 ts white pepper
2 tb chopped mint leaves, plus
1 1 sprig mint
1 c fresh bean sprouts
2 tb thinly sliced leeks
Instructions
Soak noodles in 8 cups cold water for 45 minutes. Drain in a colander
and set aside.Heat olive oil in a large skillet over high heat. Add
garlic and saute, stirring, until lightly browned, about 1 minute.
Add broccoli, onions, snow peas, celery, carrots, bell pepper &
mushrooms, and stirfry for 1 minute. Add peanuts, fish sauce, black
bean sauce, vinegar, soy sauce, white pepper & noodles, and cook,
stirring continuously, until heated through and well mixed, about 2
minutes. Stir in chopped mint. Transfer to a platter, sprinkle with
bean sprout & leeks and garnish with mint sprig. Recipe from Tommy
Tang, New Yorker Magazine, 5/25/92.
[Home] Thai Yam Yai Siamese Princess Salad I Love T [Home]
Title: Thai Yam Yai Siamese Princess Salad "I Love T
Yield: 6 Servings
Ingredients
------------------------MEAT INGREDIENTS------------------------------
1/4 lb chicken breasts, boneless
1/4 lb pork; diced lean
1/4 lb shrimp, small; peeled
-deveined & rinsed
2 sausages, chinese; cooked
-------------------------SALAD DRESSING-------------------------------
4 limes; peeled
1 c vinegar, white
4 tb nam pla (fish sauce)
1 ts salt
4 tb sugar, brown
1/2 bn cilantro
3 chilies, serrano
3 garlic, thai pickled
1 ts oil, olive (optional)
Instructions
In a large pot add all of the meat ingredients and bring it to a
boil. Boil for about 20 minutes or until the pork is thoroughly
cooked. Drain the water and set the meats aside.
Place all of the salad dressing ingredients into a food processor or
blender. Blend until ingredients become liquid. Using your choice of
salad greens, place the cooked meats on top of the greens and top
with the salad dressing.
source: "I love Thai food" by Victor Sodsook, published by Spice
Market Studio, printed in Bangkok, Thailand, ISBN 0-9625181-07, 1989.
Victor Sodsook owns the "Siamese Princess" restaurant in Los Angeles,
CA. typed by Dorothy Hair, 7/10/94
[Home] Thai Yam Yai Siamese Princess Salad I Love Thai Food [Home]
Title: Thai Yam Yai Siamese Princess Salad "I Love Thai Food"
Yield: 6 Servings
Ingredients
------------------------MEAT INGREDIENTS------------------------------
1/4 lb chicken breasts, boneless
1/4 lb pork; diced lean
1/4 lb shrimp, small; peeled
-deveined & rinsed
2 sausages, chinese; cooked
-------------------------SALAD DRESSING-------------------------------
4 limes; peeled
1 c vinegar, white
4 tb nam pla (fish sauce)
1 ts salt
4 tb sugar, brown
1/2 bn cilantro
3 chilies, serrano
3 garlic, thai pickled
1 ts oil, olive (optional)
Instructions
In a large pot add all of the meat ingredients and bring it to a boil. Boil
for about 20 minutes or until the pork is thoroughly cooked. Drain the
water and set the meats aside.
Place all of the salad dressing ingredients into a food processor or
blender. Blend until ingredients become liquid. Using your choice of salad
greens, place the cooked meats on top of the greens and top with the salad
dressing.
source: "I love Thai food" by Victor Sodsook, published by Spice Market
Studio, printed in Bangkok, Thailand, ISBN 0-9625181-07, 1989. Victor
Sodsook owns the "Siamese Princess" restaurant in Los Angeles, CA. typed by
Dorothy Hair, 7/10/94
[Home] Thai Yam Yai Siamese Princess Salad [Home]
Title: Thai Yam Yai Siamese Princess Salad
Yield: 6 Servings
Ingredients
------------------------MEAT INGREDIENTS------------------------------
1/4 lb Chicken breasts; boneless
1/4 lb Pork; diced lean
1/4 lb Shrimp, small; peeled
deveined &; rinsed in cold
-water
2 Sausages, Chinese; cooked
-------------------------SALAD DRESSING-------------------------------
4 Limes; peeled
1 c Vinegar; white
4 tb Nam Pla (fish sauce)
1 ts Salt
4 tb Sugar; brown
1/2 bn Cilantro
3 Chilies; Serrano
3 Garlic; Thai pickled
1 ts Oil; Olive (optional)
Instructions
In a large pot add all of the meat ingredients and bring it to a boil.
Boil for about 20 minutes or until the pork is thoroughly cooked. Drain
the water and set the meats aside.
Place all of the salad dressing ingredients into a food processor or
blender. Blend until ingredients become liquid. Using your choice of salad
greens, place the cooked meats on top of the greens and top with the salad
dressing.
source: "I love Thai food" by Victor Sodsook, published by Spice Market
Studio, printed in Bangkok, Thailand, ISBN 0-9625181-07, 1989. Victor
Sodsook owns the "Siamese Princess" restaurant in Los Angeles, CA. typed
by Dorothy Hair, 7/10/94
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Thai `Gremolatao [Home]
Title: Thai `Gremolatao
Yield: 1 Serving
Ingredients
1 sm hot chili
such as serrano or Thai
-chili
6 each: large fresh basil
-leaves
1 lg fresh mint leaves
1 sl fresh ginger
about size of a quarter
2 strips lime zest
1/4 c cilantro leaves
Instructions
Preparation time: 10 minutes
Yield: About 3 tablespoons
This versatile flavoring mix can be used to perk up many simple
preparations. Modeled after Italian gremolata, it uses lime zest, garlic
and lemon grass.
Place ingredients in food processor container with metal blade; process
until finely minced but not pureed.
Nutrition information per tablespoon:
Calories 11; Fat 0.2 g; Saturated fat 0 g; % calories from fat 13;
Cholesterol 0 mg; Sodium 2 mg; Carbohydrates 2.3 g; Protein 0.4 g; Fiber
0.3 g
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 16 Calories; less than one gram Fat
(7% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 4mg
Sodium
_____
Contributor: January 13, 1999 Chicago Tribune
Preparation Time: 0:00
[Home] Thai-Inspired Red Bean And Sweet Potato Stew [Home]
Title: Thai-Inspired Red Bean And Sweet Potato Stew
Yield: 4
Ingredients
1 1/2 c water
1 tb instant vegetable stock
-powder
1 stalk lemon grass
1 outer leaves removed
1 lower part only chopped into
- 2-inch
1 pieces; (discard grassy top)
1 ts thai red curry paste
1 1/2 lb sweet potatoes; peeled,
1 quartered and chopped
1 3/4 c cooked red kidney beans
1 or 1 5-oz. can red kidney
-beans
1 drained; (rinsed if
-nonorganic)
1 salt; to taste
Instructions
4 SERVINGS VEGAN
Fortunately, many Southeast Asian ingredients formerly considered exotic
are now regularly stocked on supermarket shelves. You'll need Thai curry
paste and a stalk of lemon grass to get the great taste that this quick
recipe delivers. If your supermarket doesn't carry them, try an Asian
market. It's worth the effort to have these ingredients on hand. Serve
this memorable stew on its own or over jasmine or basmati rice.
In large saucepan, combine water, stock powder, lemon grass and curry
paste. Bring to a boil. Add sweet potatoes, cover and cook over medium
heat for 7 minutes. Stir in beans and salt to taste. Cover and cook
until
sweet potatoes are tender, about 3 minutes more. Add a bit more water if
mixture becomes too dry. Remove pieces of lemon grass before serving.
PER SERVING: 278 CAL.; 10G PROT.; 1G TOTAL FAT (0 SAT. FAT); 590 CARB.; 0
CHOL.; 164MG 500.; 11G FIBER.
Recipe by: Vegetarian Times Magazine, February 1998, page 42
Converted by MM_Buster v2.0l.
[Home] Thai-Like Green Curry [Home]
Title: Thai-Like Green Curry
Yield: 1
Ingredients
3/4 lb dried garbanzo beans
4 lg green chilis; (anneheim)
1 md onion; chopped
1 tb chopped garlic
1/2 c fresh cilantro
3/4 lemon; rind of
2 ts ground coriander
1 ts ground cumin
1 ts ground turmeric
1/4 ts ground cardomon
1/4 ts ground anise seeds
1 tb tamari; (soy sauce)
1 tb vegetarian worcestershire
-sauce
----------------------------------------------------------------------
1 c apple juice
1 cn evaporated skim milk; (14
-oz)
1 rice
Instructions
1) Soak garbanzo beans and cook according to package directions (I
used a crock pot).
2) Take next set of ingredients and blend in food processor or blender
until they form a paste.
3) Heat a non-stick skillet over medium heat for a few minutes then
add paste. Stir and cook for about five minutes. Some of paste may
stick and brown but don't let it burn. Add apple juice and stir to
unstick bottom crust. Cook for another 5 minutes stirring.
4) Add cooked garbanzo beans and bring to a low boil. Reduce heat and
simmer about 15 minutes.
5) Add evaporated milk and simmer another 15 minutes.
6) Serve over rice.
Per serving: 406 Calories (kcal); 2g Total Fat; (4% calories from fat); 23g
Protein; 79g Carbohydrate; 9mg Cholesterol; 318mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 2 Fruit; 0
Fat; 0 Other Carbohydrates
Recipe by: Maureen O'halloran
Recipe by Dr. Art Lipski)
Converted by MM_Buster v2.0n.
[Home] Thai-Seared Tofu [Home]
Title: Thai-Seared Tofu
Yield: 4 Servings
Ingredients
1/2 c fresh basil; chopped
1/2 c fresh cilantro; chopped
1/2 c low-sodium soy sauce
1/2 c fresh lime juice
1/4 c fresh mint; chopped
2 tb molasses
1 tb fresh ginger; minced peeled
1 tb vegetable oil
2 ts curry powder
1/2 ts crushed red pepper
4 garlic cloves; minced
2 10.5-ounce packages
-reduced-fat firm tofu; drai
cooking spray
6 c vermicelli; hot cooked
(about 12 ounces uncooked
-pasta)
Instructions
Combine first 11 ingredients in a medium bowl; stir with a whisk until
blended.
Cut each tofu cake crosswise into 4 slices. Place tofu slices in soy sauce
mixture; cover and marinate in refrigerator at least 2 hours.
Coat a large nonstick skillet with cooking spray; place over medium-high
heat
until hot. Remove tofu slices from marinade, reserving marinade. Add tofu
slices
to skillet; cook 2 minutes on each side or until browned. Remove from
skillet.
Set aside; keep warm.
Add reserved marinade to skillet; bring to a simmer over medium-high heat.
Spoon
noodles onto plates; top with tofu slices. Drizzle warm marinade over tofu
and
noodles.
Yield: 4 servings (serving size: 1-1/2 cups noodles, 2 tofu slices, and 1/2
cup
sauce).
serves: 1-1/2 cups noodles, 2 tofu slices, and 1/2 cup sauce
Source:
"Cooking Light Store"
S(Formatted by):
"Peggy on 09 Mai 2000"
Copyright:
"1999 Cooking Light Magazine"
- - - - - - - - - - - - - - - - - - -
Per serving: 657 Calories (kcal); 4g Total Fat; (5% calories from fat); 16g
Protein; 139g Carbohydrate; 0mg Cholesterol; 1208mg Sodium
Food Exchanges: 8 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2
Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
[Home] Thai-Spiced Pork Tenderloin With Orange Curry Sauce Jb [Home]
Title: Thai-Spiced Pork Tenderloin With Orange Curry Sauce *Jb
Yield: 4 Servings
Ingredients
------------------------------SAUCE-----------------------------------
3 c orange juice
1 carrot, chopped
2 tb chopped fresh cilantro
2 tb grated peeled fresh ginger
2 lg garlic cloves, sliced
1 jalapeno chili, seeded,
-minced
1 tb ground cumin
1 tb thai red curry base
------------------------------PORK------------------------------------
1/2 c molasses
1/2 c reduced-sodium soy sauce
1/4 c thai red curry base
1 tb grated peeled fresh ginger
1 1/2 lb pork tenderloin, trimmed
1 tb vegetable oil
6 tb (3/4 stick) chilled butter,
-cut int; o pieces
Instructions
For Sauce: Combine orange juice, carrot, cilantro, grated fresh
ginger, garlic, minced jalapeno, ground cumin and Thai red curry base
in heavy medium saucepan over medium-high heat. Boil mixture until
carrot is very tender and liquid is reduced by half, stirring
occasionally, about 12 minutes. Puree sauce in blender or processor
in batches until smooth. Strain sauce and return to same saucepan.
(Can be prepared 1 day ahead. Cover and refrigerate.)
For Pork: Stir molasses, soy sauce, curry base and ginger in large
glass baking dish. Add pork tenderloin and turn to coat. Cover and
refrigerate at least 1 hour and up to 4 hours.
Preheat oven to 350F. Remove pork from marinade; discard marinade.
Heat oil in heavy large ovenproof skillet over medium-high heat. Add
pork and cook until golden brown, about 3 minutes per side. Transfer
skillet to oven and cook pork until thermometer inserted into
thickest part registers 160F, about 25 minutes. Transfer pork to
platter. Tent with foil to keep warm.
Bring sauce to simmer. Remove from heat. Gradually add 6 tablespoons
butter, whisking just until melted. Season to taste with salt and
pepper.
Cut pork into 1-inch-thick slices. Serve with sauce.
Bon App E9tit April 1996 Elizabeth Truesdell: Milwaukee, Wisconsin
[Home] Thai-Spiced Pork Tenderloin With Orange Curry Sauce [Home]
Title: Thai-Spiced Pork Tenderloin With Orange Curry Sauce
Yield: 1
Ingredients
------------------------------SAUCE-----------------------------------
3 c orange juice
1 carrot; chopped
2 tb chopped fresh cilantro
2 tb grated peeled fresh ginger
2 lg garlic cloves; sliced
1 jalapeno chili; seeded,
-minced
1 tb ground cumin
1 tb thai red curry base
------------------------------PORK------------------------------------
1/2 c molasses
1/2 c reduced-sodium soy sauce
1/4 c thai red curry base
1 tb grated peeled fresh ginger
1 1/2 lb pork tenderloin; trimmed
1 tb vegetable oil
6 tb chilled butter; cut into
-pieces
1 ; (3/4 stick)
Instructions
For Sauce:
Combine orange juice, carrot, cilantro, grated fresh ginger, garlic, minced
jalapeno, ground cumin and Thai red curry base in heavy medium saucepan
over
medium-high heat. Boil mixture until carrot is very tender and liquid is
reduced by half, stirring occasionally, about 12 minutes. Puree sauce in
blender or processor in batches until smooth. Strain sauce and return to
same
saucepan. (Can be prepared 1 day ahead. Cover and refrigerate.)
For Pork:
Stir molasses, soy sauce, curry base and ginger in large glass baking dish.
Add pork tenderloin and turn to coat. Cover and refrigerate at least 1 hour
and up to 4 hours.
Preheat oven to 350F. Remove pork from marinade; discard marinade. Heat oil
in
heavy large ovenproof skillet over medium-high heat. Add pork and cook
until
golden brown, about 3 minutes per side. Transfer skillet to oven and cook
pork
until thermometer inserted into thickest part registers 160F, about 25
minutes. Transfer pork to platter. Tent with foil to keep warm.
Bring sauce to simmer. Remove from heat. Gradually add 6 tablespoons
butter,
whisking just until melted. Season to taste with salt and pepper.
Cut pork into 1-inch-thick slices. Serve with sauce.
Serves 4.
Bon Appetit April 1996
Converted by MC_Buster.
Per serving: 1848 Calories (kcal); 40g Total Fat; (19% calories from fat);
158g Protein; 214g Carbohydrate; 443mg Cholesterol; 5246mg Sodium
Food Exchanges: 0 Grain(Starch); 20 1/2 Lean Meat; 4 1/2 Vegetable; 6
Fruit; 3 Fat; 7 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai-Spiced Pork Tenderloin With Orange Curry [Home]
Title: Thai-Spiced Pork Tenderloin With Orange Curry
Yield: 4 Servings
Ingredients
------------------------------SAUCE-----------------------------------
3 c orange juice
1 carrot, chopped
2 tb chopped fresh cilantro
2 tb grated peeled fresh ginger
2 lg garlic cloves, sliced
1 jalapeno chili, seeded,
-minced
1 tb ground cumin
1 tb thai red curry base
------------------------------PORK------------------------------------
1/2 c molasses
1/2 c reduced-sodium soy sauce
1/4 c thai red curry base
1 tb grated peeled fresh ginger
1 1/2 lb pork tenderloin, trimmed
1 tb vegetable oil
6 tb (3/4 stick) chilled butter,
-cut int; o pieces
Instructions
For Sauce: Combine orange juice, carrot, cilantro, grated fresh
ginger, garlic, minced jalape¤o, ground cumin and Thai red curry base
in heavy medium saucepan over medium-high heat. Boil mixture until
carrot is very tender and liquid is reduced by half, stirring
occasionally, about 12 minutes. Puree sauce in blender or processor
in batches until smooth. Strain sauce and return to same saucepan.
(Can be prepared 1 day ahead. Cover and refrigerate.)
For Pork: Stir molasses, soy sauce, curry base and ginger in large
glass baking dish. Add pork tenderloin and turn to coat. Cover and
refrigerate at least 1 hour and up to 4 hours.
Preheat oven to 350 F. Remove pork from marinade; discard marinade.
Heat oil in heavy large ovenproof skillet over medium-high heat. Add
pork and cook until golden brown, about 3 minutes per side. Transfer
skillet to oven and cook pork until thermometer inserted into
thickest part registers 160 F, about 25 minutes. Transfer pork to
platter. Tent with foil to keep warm.
Bring sauce to simmer. Remove from heat. Gradually add 6 tablespoons
butter, whisking just until melted. Season to taste with salt and
pepper.
Cut pork into 1-inch-thick slices. Serve with sauce.
Bon Appetit April 1996 Elizabeth Truesdell: Milwaukee, Wisconsin
[Home] Thai-Style Asparagus W Chiles- Garlic & Basil [Home]
Title: Thai-Style Asparagus W Chiles, Garlic & Basil
Yield: 4 Servings
Ingredients
--------------------cook's illustrated 5/6 93-------------------------
1 tb vegetable oil
1 tb garlic; minced
1 tb serrano or jalapeno chile;
-minced
1 1/2 lb asparagus; snapped; steamed
slightly undercooked
2 tb soy or fish sauce
1 ts dark soy sauce (opt'l)
1 tb water
1 tb sugar
1 c basil; chopped
3 lg chiles of your choice; slice
diagonal into thin ovals; or
- 9 thin strips cut
red pepper
Instructions
1. Heat a wok or large, deep skillet over high heat. Add oil and swirl to
coat surface. 2. Add garlic and minced chile; toss until garlic begins to
turn
golden, about 15 seconds. 3. Add the asparagus; stir-fry until coated with
oil, about 15 seconds. 4. Add soy sauces and 1 tablespoon water; stir-fry
until basil wilts. Serve hot or at room temperature. Note: Adapted froma
recipe by Nancie McDermott (author of Real Thai, Chronicle Books, 1992),
this
Asian-style dish needs only simple grilled chicken or fish and steamed rice
to
round out its full flavors.
- - - - - - - - - - - - - - - - - -
--
Cindy-Recipe Researcher
http://communities.msn.com/cooking
From cjhartlin@email.msn.com Mon Jan 11 23:08:11 1999
Preparation Time: 0:00
[Home] Thai-Style Asparagus W Chiles~ Garlic & Basil [Home]
Title: Thai-Style Asparagus W Chiles~ Garlic & Basil
Yield: 4 Servings
Ingredients
1 cook's illustrated 5/6/93
1 tb vegetable oil
1 tb garlic -- minced
1 tb serrano or jalapeno chile --
1 minced
1 1/2 lb asparagus; snapped --
1 steamed
1 slightly undercooked
2 tb soy or fish sauce
1 ts dark soy sauce (opt'l)
1 tb water
1 tb sugar
1 c basil -- chopped
3 lg chiles of your choice --
1 slice
1 diagonal into thin ovals --
1 or 9 thin strips cut
1 red pepper
Instructions
Heat a wok or large, deep skillet over high heat. Add oil and swirl
to coat surface. Add garlic and minced chile; toss until garlic
begins to turn golden, about 15 seconds. Add the asparagus; stir-fry
until coated with oil, about 15 seconds. Add soy sauces and 1
tablespoon water; stir-fry until basil wilts. Serve hot or at room
temperature.
Note: Adapted froma recipe by Nancie McDermott (author of Real Thai,
Chronicle Books, 1992), this Asian-style dish needs only simple
grilled chicken or fish and steamed rice to round out its full
flavors.
Recipe By :
[Home] Thai-Style Beef Salad Over Angel-Hair Pasta [Home]
Title: Thai-Style Beef Salad Over Angel-Hair Pasta
Yield: 4
Ingredients
1/2 lb angel hair or other thin
-pasta
2 tb cooking oil
3 tb asian sesame oil
1/2 c sliced almonds
1 jalapeno pepper; seeds and
-ribs
1 ; removed, minced
1 ts minced fresh ginger
1 1/2 lb ground beef
1 ts salt
1/4 c asian fish sauce; (nam pla
-or nuoc
1 ; mam)*
4 scallions including green
-tops; chopped
1 c coarsely chopped fresh mint
1/4 c lime juice; (from about 2
1 ; limes), plus 1
1 ; lime, cut into
1 ; wedges, for serving
Instructions
1.In a large pot of boiling, salted water, cook the pasta until just done,
about 5 minutes. Drain, rinse with cold water, and drain thoroughly. Toss
the
pasta with 1 tablespoon of the cooking oil and 2 tablespoons of the sesame
oil.
2. In a large frying pan, toast the almonds over moderately low heat,
stirring
frequently, until golden brown, about 5 minutes. Or toast the nuts in a 350
degrees oven for 5 to 10 minutes. Remove the nuts from the pan and chop
them.
3. In a large frying pan, heat the remaining tablespoon of cooking oil over
moderately high heat. Add half the jalapeno, the ginger, beef, and salt.
Cook
the meat, stirring frequently, until brown and cooked through, about 10
minutes. Remove the pan from the heat and stir in the remaining tablespoon
sesame oil, the fish sauce, scallions, mint, and lime juice.
4. Put the pasta on plates and top with the beef salad. Sprinkle with the
remaining minced jalapeno and the chopped almonds and serve with the lime
wedges.
--Quick from Scratch Soups & Salads
NOTES: Asian fish sauce available at Asian markets and most supermarkets
Posted to FOODWINE Digest TX Jan 99
Per serving: 699 Calories (kcal); 62g Total Fat; (78% calories from fat);
32g Protein; 5g Carbohydrate; 145mg Cholesterol; 651mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai-Style Broiled Chicken Wings With Hot-And-Sour Sauce [Home]
Title: Thai-Style Broiled Chicken Wings With Hot-And-Sour Sauce
Yield: 1
Ingredients
2 lb chicken wings; (about 10)
2 garlic cloves; minced and
-mashed
1 ; to a paste with 1
1 ; teaspoon salt
1 tb vegetable oil
1 ts dried hot red pepper flakes
1/3 c light corn syrup
1/2 c distilled white vinegar
Instructions
Cut off the wings tips, reserving them for another use such as stock if
desired, and halve the wings at the joint. In a heavy-duty resealable
plastic bag toss the wings with the garlic paste and the oil to coat them
well and let them marinate, chilled, for at least 6 hours or overnight.
Drain the wings and pat them dry. Arrange the wings, skin side up, on the
oiled rack of a broiler pan, sprinkle them with salt and pepper to taste,
and broil them under a preheated broiler about 4 inches from the heat for
8 to 10 minutes, or until they are golden brown. Turn the wings, sprinkle
them with salt and pepper to taste, and broil them for 5 to 8 minutes
more, or until they are golden. While the wings are broiling, in a
saucepan stir together the red pepper flakes, the corn syrup, and the
vinegar, bring the liquid to a boil, stirring, and transfer it to a bowl.
Serve the wings with the sauce.
Serves 4 to 6.
Gourmet March 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Thai-Style Cabbage Salad - Gourmet [Home]
Title: Thai-Style Cabbage Salad - Gourmet
Yield: 2 Servings
Ingredients
1 tb fresh lemon juice
1 ts sugar
3/4 ts salt
3 c cabbage; finely shredded
1/2 sm red onion; sliced thin
-(about
1/3 cup)
1/3 c carrot; grated
2 tb fresh mint leaves; finely
-chopped
or 3/4 teaspoon crumbled
-dried
2 tb fresh coriander; chopped
1 tb vegetable oil
Instructions
In a bowl stir together the lemon juice, the sugar, and the salt until the
sugar and salt are dissolved, add the cabbage, the onion, the carrot, the
mint, the coriander, and the oil, and toss the salad well.
Serves 2.
Gourmet - October 1990
- - - - - - - - - - - - - - - - - -
Contributor: Gourmet - October 1990
Preparation Time: 0:00
[Home] Thai-Style Cabbage Salad [Home]
Title: Thai-Style Cabbage Salad
Yield: 1
Ingredients
1 tb fresh lemon juice
1 ts sugar
3/4 ts salt
3 c finely shredded cabbage
1/2 sm red onion; sliced thin
-(about
1 ; 1/3 cup)
1/3 c grated carrot
2 tb finely chopped fresh mint
-leaves or; 3/4
1 ; teaspoon crumbled dried
2 tb chopped fresh coriander
1 tb vegetable oil
Instructions
In a bowl stir together the lemon juice, the sugar, and the salt until the
sugar and salt are dissolved, add the cabbage, the onion, the carrot, the
mint, the coriander, and the oil, and toss the salad well.
Serves 2.
Gourmet October 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Thai-Style Carrot & Peanut Soup [Home]
Title: Thai-Style Carrot & Peanut Soup
Yield: 4 Servings
Ingredients
1 lb baby carrots, coarsely -
-chopped
1 1/2 c vegetable stock
1/4 c cilantro, chopped
1/4 c unsalted peanuts, coarsely -
- choppe; d
1/4 c dry sherry or apple juice
1 ts olive oil
3 tb white flour
1 1/2 c soy milk
1 soy sauce
Instructions
Combine the carrots and the stock in a heavy 3- or 4-quart saucepan.
Cook covered, over medium heat until the carrots are soft, about 10
minutes. Strain, reserving the stock. Puree the carrots in a blender,
using small amounts of stock, if needed. Add 1/4 cup cilantro and 3
Tbsp of peanuts. Process again to puree. Set aside.
Heat the sherry and the oil in the same type of pan over medium heat.
When hot, add the flour and cook, stirring, 1 minute. Add the milk
and whisk until well blended. Add the pureed carrot mixture and
reserved stock and stir well. Cover and chill 1 hour. Season to
taste with soy sauce or salt. Serve garnished with remaining peanuts
and some extra cilantro.
"Washington Times" Posted by Paul MacGregor
[Home] Thai-Style Chicken In Coconut Sauce [Home]
Title: Thai-Style Chicken In Coconut Sauce
Yield: 1
Ingredients
2 tb vegetable oil
6 whole chicken legs; (about 3
- pounds),
1 ; cut into drumstick
1 ; and thigh sections
2 ts minced peeled fresh
-gingerroot
2 ts finely chopped garlic
1 1/2 tb all-purpose flour
1/2 ts curry powder
2 tb dry sherry
1 an 8 1/2-ounce can cream of
-coconut
1 1/2 c chicken broth
1/2 ts black pepper
1/4 c finely chopped fresh
-coriander plus; if desired,
1 ; coriander sprigs
1 ; for garnish
1/4 c soy sauce
2 1/2 ts minced seeded fresh jalapeno
- pepper; or to taste (wear
1 ; rubber gloves)
2 red bell peppers; chopped
1 tb fresh lime juice; or to
-taste
1 cooked rice as an
-accompaniment
Instructions
In a large kettle heat the oil over moderately high heat until it is hot
but not smoking and in it brown the chicken, patted dry, in batches,
transferring it as it is browned to a plate. To the kettle add the
gingerroot and the garlic and cook the mixture for 1 minute. Add the
flour and the curry powder and cook the mixture, stirring, for 1 minute.
Whisk in the Sherry, the coconut cream, and the broth and bring the
mixture to a boil, whisking. Add the black pepper, the chopped coriander,
the soy sauce, the jalapeno, the chicken, and any juices that have
accumulated on the plate and simmer the mixture, covered, for 10 minutes.
Add the bell peppers and simmer the mixture, covered, for 20 to 25
minutes, or until the chicken is cooled through. Transfer the chicken
with a slotted spoon to a serving dish and keep it warm. Boil the liquid
until it is thickened and reduced to about 2 cups, skim off the fat, and
season the sauce with salt and pepper and the lime juice. Nap the chicken
with some of the sauce, garnish it with the coriander sprigs, and serve
it with the rice.
Serves 6.
Gourmet June 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Thai-Style Chicken Salad On Cumin Quick Bread [Home]
Title: Thai-Style Chicken Salad On Cumin Quick Bread
Yield: 1
Ingredients
------------------------FOR CHICKEN SALAD-----------------------------
1/4 c fresh lime juice
1 ts salt
1/2 ts chili powder
1/4 c finely chopped fresh
-coriander
1/4 c finely chopped fresh mint
-leaves
1 a pinch of sugar
2 poached whole skinless
-boneless chi; cken, (about
1 ; breasts, pounds), minces
1 ; (about 3 cups)
1/3 c finely chopped shallot
1/3 c thinly sliced scallion
1/4 c mayonnaise; or to taste
1 loaf of cumin quick bread
1/2 c mayonnaise for garnish;
-about
1 finely chopped fresh parsley
- leaves; for
1 ; garnish
Instructions
Make chicken salad:
In a large bowl whisk together the lime juice, the salt, the chili powder,
the coriander, the mint, and the sugar, stir in the chicken, the shallot,
and the scallion, and stir in the mayonnaise. (The chicken salad may be
made 1 day in advance and kept overed and chilled.)
Cut the bread into 1/3-inch-thick slices, spread each of half the slices
with a scant 2 tablespoons of the chicken salad, and top the chicken salad
with the remaining slices. Cut each sandwich in half. Spread a thin
layer of the mayonnaise on one of the edges of each sandwich and dip it in
the parsley.
Makes about 34 sandwiches.
Gourmet June 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Thai-Style Chicken-Coconut Milk Soup [Home]
Title: Thai-Style Chicken-Coconut Milk Soup
Yield: 6 Servings
Ingredients
14 fl chicken broth
14 fl coconut milk
2 chicken breast half;
-skinned, boned, & cut int
2 chicken thigh; skinned,
-boned, & cut int
3 scallion; sliced
1/2 md onion, yellow; chopped
3 sl ginger, fresh
2 lemon grass, stalk; sliced
-or
1/2 ts lemon peel, dried
1/2 ts red pepper flakes, dried
2 tb cilantro; coarsely chopped
10 oz straw mushrooms, canned;
-drained
1 zest of one lemon
1 1/2 c milk
3 tb nam pla
1 cilantro sprigs; garnish
Instructions
In a large saucepan, whisk together the chicken broth and coconut
milk. Add the chicken strips, scallions, yellow onion, and ginger and
heat to just below boiling. Lower the heat and simmer 15 to 20
minutes until the chicken is opaque and tender.
Add the lemon grass, pepper flakes, cilantro, mushrooms, and zest.
Cook five minutes more. Add the milk and cook 10 minutes more until
heated through. Stir in the fish sauce, garnish with cilantro, and
serve.
[Home] Thai-Style Dumplings With Coriander Dipping Sauce [Home]
Title: Thai-Style Dumplings With Coriander Dipping Sauce
Yield: 1 Serving
Ingredients
For the filling
1/4 c minced scallion
1 lb ground pork
2 ts minced peeled fresh
-gingerroot
1 red bell pepper; minced
-(about 1/2
cup)
2/3 c minced cabbage
1 garlic clove; minced
1/4 ts Oriental sesame oil
1 1/2 tb soy sauce
2 tb finely chopped fresh
-coriander
1 lg egg; beaten lightly
60 shao mai wrappers (round won
- ton wr; available at
Oriental and Southeast Asian
- market
specialty foods shops, and
-many
supermarkets), thawed if
-frozen
cornstarch for dusting the
-baking s
For the sauce:
1 tb naam pla (fish sauce)
3 tb fresh lime juice
1 tb white-wine vinegar
1 ts sugar; or to taste
2 ts minced peeled fresh
-gingerroot
1 tb shredded fresh mint leaves
1 tb finely chopped fresh
-coriander
2 tb vegetable oil
coriander sprigs for garnish
Instructions
Make the filling:
In a bowl combine well the scallion, the pork, the gingerroot, the bell
pepper, the cabbage, the garlic, the oil, the soy sauce, the coriander, the
egg, and salt and pepper to taste and chill the filling for at least 1 hour
or overnight.
Put about 1 heaping teaspoon of the filling in the center of 1 of the
wrappers and moisten the edge of the wrapper. Gather the edge of the
wrapper up and around the filling and form a waist with the wrapper,
pushing the dumpling from the bottom and keeping the filling level with the
top of the wrapper. (The filling should not be enclosed.) Continue to make
dumplings with the remaining wrappers and filling in the same manner and
arrange them in one layer on a baking sheet lined with wax paper dusted
lightly with the cornstarch. (The dumplings may be prepared up to this
point 8
hours in advance and kept uncovered and chilled or 1 month in advance and
kept covered tightly and frozen. If the dumplings are frozen, do not thaw
them in advance.)
Make the sauce:
In a bowl whisk together the naam pla, the lime juice, the vinegar, the
sugar, the gingerroot, the mint, the coriander, salt and pepper to taste.
In a large non-stick skillet heat 1 tablespoon of the oil over high heat
until it is hot but not smoking and in it fry half the dumplings, flat
sides down, over moderately high heat for 1 minute, or until the undersides
are golden. Add 1/2 cup water and steam the dumplings, covered, over
moderate heat for 3 minutes, or until the pork is cooked through. (If using
frozen dumplings, fry them, frozen, for 1 minute, or until the undersides
are golden, and steam them, adding 3/4 cup water per batch, covered, for 8
to 10 minutes, or until the pork is cooked through.) Add the remaining 1
tablespoon oil to the skillet and cook the remaining dumplings in the same
manner. Garnish the dumplings with the coriander sprigs and serve them with
the sauce.
Makes 60 dumplings.
Gourmet
September 1991
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 1731 Calories; 127g Fat (67%
calories from fat); 125g Protein; 17g Carbohydrate; 639mg Cholesterol;
1940mg Sodium
Food Exchanges: 17 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 15 Fat; 1/2
Other Carbohydrates
NOTES : Epicurious
_____
Preparation Time: 0:00
[Home] Thai-Style Grilled Chicken [Home]
Title: Thai-Style Grilled Chicken
Yield: 8 Servings
Ingredients
5 tb thai or vietnamese fish
3 lb chickens, quartered,
Instructions
rinsed,
-sauce (nam pla or nuoc mam) -patted dry
1/4 c Light brown sugar 8 Leaves of butter lettuce
1/4 c Canned, unsweetened coconut -(Boston, Bibb, etc)
-milk 2 md Tomatoes, quartered
2 1/2 Tbsfresh lime juice 2 md Cucumbers, sliced 1/4
inch
2 tb Five-spice powder -thick
2 tb Soy sauce 1/2 Red onion, sliced and
1 tb Crushed dried Asian chilis -separated into strips
-(about 8 small) Amerasian Dipping Sauce
1 tb Plus 1 tsp curry powder -(separate recipe)
Servings: 8 Notes: This Asian-influenced dish is from Philipe La
Mancusa, the chef at Embarko in San Francisco. He serves the chicken
with fried plantains, rice and Singha beer from Thailand. The chicken
must marinate for one to two days before grilling.
DIRECTIONS: In a small bowl, mix the fish sauce, brown sugar, coconut
milk, lime juice, five-spice powder, soy sauce, crushed chiles and
curry powder. Set aside for at least 2 hours.
Stir the marinade well. Place the chicken in a glass baking dish and
coat thoroughly with the marinade. Transfer the chicken to 2 large,
heavy Ziploc plastic bags. Pour in any extra marinade. Press out any
air and zip the bags to close. Set aside to marinate at room
temperature for 2 hours, then refrigerate for at least 24 hours or up
to 2 days, turning the bags occasionally.
Light the grill. Cut the chicken wings off at the second joint or
fasten the wing tips to the rib cages with metal skewers. The fire is
ready when you can hold your hand 7 inches above the coals for at
least 4 seconds. Grill the chicken, bony sides down, for 1 1/2
minutes, then turn and grill for 1 1/2 minutes to seal in the juices.
Turn the chicken again and grill for about 6 minutes, until the
surface meat is firm. Turn and grill for 6 minutes longer. If the
fire is too hot, the skin will char, so watch carefully and turn the
chicken if necessary. Grill the chicken, turning occasionally, for 17
to 25 minutes longer. It is done as soon as the meat is white
throughout and the juices run clear when the meat is deeply pierced.
Alternatively, preheat the broiler. Broil the chicken for about 35
minutes, beginning skin-side up and turning every 10 minutes.
Serve the chicken on plates or a platter, garnished with the lettuce,
tomatoes, cucumbers and red onion. Serve each person 1/4 cup of the
dipping sauce in small dishes.
Source: Food & Wine magazine, 07/90
[Home] Thai-Style Marinade [Home]
Title: Thai-Style Marinade
Yield: 1
Ingredients
1 peel of 1 lemon
1 peel of 1 orange
1/2 c soy sauce
1/2 c oyster sauce
1/2 ts ginger root; chopped
2 garlic cloves
1 tb fresh cilantro; chopped
1/4 ts freshly ground pepper
1 sm bay leaf
2 tb honey
Instructions
Combine all ingredients in a bowl. Makes about 1-1/4 cups. Use on poultry
and
pork.
Per serving: 233 Calories (kcal); trace Total Fat; (0% calories from fat);
8g Protein; 53g Carbohydrate; 0mg Cholesterol; 9108mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 0
Fat; 2 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai-Style Noodles W Peanut Basil Sauce [Home]
Title: Thai-Style Noodles W/Peanut Basil Sauce
Yield: 4 Servings
Ingredients
1 c fresh snow pea pods
1 9 oz. pkg. refrigerated
-fettuccine
3/4 c coconut milk (not cream!)
1/2 c crunchy peanut butter
1/2 c vegetable broth
3 tb soy sauce
2 tb lime juice
2 cloves garlic; minced
2 ts sugar
3/4 ts ground coriander
1 ts dried crushed red pepper
1 c bean sprouts; divided
1 c firmly packed Thai basil
-leaves; shredded & divided
1/4 c dry roasted peanuts; chopped
red pepper flakes, peanuts,
-lime we
Instructions
Trim snow peas and cut in half diagonally.
Bring water to a boil in a large heavy saucepan; add snow peas, and
cook 45 seconds. Drain. Plunge into ice water to stop the cooking
process. Drain and set aside.
Cook pasta according to package directions.
Whisk together coconut milk and next 8 ingredients in a large
saucepan. Cook over medium-low heat, whisking occasionally, about 5
minutes or until mixture is thoroughly heated. Add snow peas, hot
cooked pasta, 3/4 cup bean sprouts, and 3/4 cup basil. Toss and place
on a serving platter. Sprinkle with remaining 1/4 cup bean sprouts,
remaining 1/4 cup basil, and 1/4 cup chopped peanuts. Serve with
assortment of condiments.
- - - - - - - - - - - - - - - - - -
Contributor: Basil: An Herb Lover's Guide, Susan Belsinger
Preparation Time: 0:00
[Home] Thai-Style Noodles With Garlic-Peanut Sauce [Home]
Title: Thai-Style Noodles With Garlic-Peanut Sauce
Yield: 8 Servings
Ingredients
1 lb buckwheat noodles; * see
-note
1 tb tamarind paste
1/2 c boiling water
1/2 c chunky peanut butter
3 plump cloves garlic; smashed
- & minced
1 tb chinese chili paste
1/2 c unsweetened coconut milk; **
- see note
3 tb fresh gingerroot; minced
1 tb fresh lemongrass; minced
3 limes,; juiced
1/4 c dark soy sauce
2 tb dark sesame oil
1 c bean sprouts (optional)
1/3 c fresh cilantro; minced
Instructions
Cook noodles according to package directions. When done, drain
thoroughly and refresh with cold water. Set aside.
In a large bowl, combine tamarind paste and boiling water. Stir until
paste is dissolved. Add peanut butter and stir vigorously until mixture
is smooth. Stir in garlic and chili paste. Blend in coconut milk,
ginger, lemongrass, lime juice, soy sauce and sesame oil.
Add noodles and bean sprouts, if using, to peanut sauce. Blend gently
but thoroughly. Just before serving, stir in cilantro. Serev at room
temperature.
- - - - - - - - - - - - - - - - - -
Suggested Wine: Riesling
NOTES : * I used regular spaghetti but if you can't get Soba noodles
(buckwheat noodles) then try fettucine or some type of wide noodle.
** I didn't have coconut milk so I used nonfat milk and added a little
coconut extract.
*** I used soy butter instead of peanut butter. My son is allergic to
peanuts and even the oil on his skin from our fingers makes him break
out so no peanut anything in this house.
I also did not use the bean sprouts. Instead I sliced up some scallion
and some chinese sausage. I browned the sausage and added it in after
everthing was cooked and mixed.
After blending the tamarind paste and the boiling water, put through a
sieve so that any little pits from the tamarind are removed. I, then,
placed it in the food processor and added the other ingredients. Pureed
it and then put it back in the big bowl.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Tuesday Nights Dinner
Another tuesday night and it's soup on the menu again. I decided that
every Tuesday will be soup night during the winter. I love thick lentil
soup and the canned variety is just too salty. This fit the bill:
Contributor: Garlic, Garlic, Garlic by Linda & Fred Griffith
Preparation Time: 0:00
[Home] Thai-Style Pasta Salad [Home]
Title: Thai-Style Pasta Salad
Yield: 6 Servings
Ingredients
Dressing:
1/3 c natural peanut butter; or
-soy butter
3 tb water
2 tb vegetable oil
1 tb fresh lime juice
1 tb distilled white vinegar; *
-see note
1 tb roasted sesame oil
1 tb low-sodium soy sauce
1 ts sugar
1/2 ts salt
1/2 ts crushed red pepper flakes
Salad:
4 oz snow peas; strings removed
1/2 lb chinese rice noodles; ** see
- note
1 8 oz pkg radishes; trimmed &
- thinly sl.
2 tomatoes; cut in wedges
1 sm cucumber; peeled, thin
-strips
1 c mung bean sprouts
1/3 c red onion; thinly sliced
Instructions
Dressing: In medium bowl, whisk together all ingredients. Set aside.
Bring large saucepan of lightly salted water to a boil. Add snow peas
and cook for 1 minute. Using slotted spoon, remove to colander. Rinse
under cold water and drain. Add noodles to boiling water and cook
according to package directions. Drain, reserving 1/2 cup of cooking
water. Pat snow peas dry with paper towels. Cut into thirds on diagonal.
In large serving bowl, combine noodles and enough reserved cooking
liquid to moisten. Add snow peas, 1/2 cup of dressing, coleslaw,
radishes, tomatoes, cucumber, sprouts and red onion. Serve remaining
dressing on the side.
Nutritional info: Per serving - 246 calories, 3g protein, 7g total fat,
42g carbo, 0 chol, 101 mg sodium and 3g fiber.
- - - - - - - - - - - - - - - - - -
NOTES : * I thought that distilled white vinegar was not "thai" at all
so I used rice wine vinegar for a more authentic taste.
** You can also use thin spaghetti or regular spaghetti if you don't
have rice noodles. All I had were mung bean noodles (bean threads) so I
used thin spaghetti. Not as authentic, but just as tasty.
Other notes: I didn't have sprouts so I used some yellow bell peppers in
slivers. I can't use peanut butter in our house (son is allergic) so I
used soynut butter and the taste was very similar. I also sprinkled some
soy nuts on top for crunch (also because the thai cooks usually garnish
with a sprinkling of peanuts).
I thought that 3 tbsp of water was a little much to moisten the salad.
Next time I will use less. I'll start with 1 tbsp and work my way up.
Otherwise, it was perfect.
RisaG
Contributor: Vegetarian Times, April 1999, p. 30-1
Preparation Time: 0:00
[Home] Thai-Style Pumpkin Soup [Home]
Title: Thai-Style Pumpkin Soup
Yield: 6 Servings
Ingredients
2 cn fat-free, less-sodium
-chicken broth; (16 ounces)
1 cn pumpkin; (15-ounce)
1 cn mango nectar; (12-ounce)
1/4 c reduced-fat chunky peanut
-butter
2 tb rice vinegar
1 1/2 tb minced green onions
1 ts grated peeled fresh ginger
1/2 ts grated orange rind
1/4 ts crushed red pepper
1 garlic clove; crushed
chopped fresh cilantro;
-(optional)
Instructions
1. Combine first 3 ingredients in a large Dutch oven, and bring to a boil.
Cover, reduce heat, and simmer 10 minutes. Combine 1 cup pumpkin mixture
and peanut butter in a blender or food processor; process until smooth.
Return mixture to pan. Stir in vinegar and next 5 ingredients (vinegar
through garlic); cook 3 minutes or until thoroughly heated. Ladle into
soup
bowls. Sprinkle with cilantro, if desired. Yield: 6 servings (serving
size: 1 cup).
CALORIES 142 (27% from fat); FAT 4.2g (sat O.9g, mono l.9g, poly l.3g);
PROTEIN 5.6g; CARB 20.7g; FIBER 4g; CHOL Omg; IRON 1.4mg; SODIUM 401mg;
CALC
29mg
Scanned by Karen Sonnessa. Formatted using MC Buster.
- - - - - - - - - - - - - - - - - -
Contributor: Roxanne Chan, Cooking Light, November 1998
Preparation Time: 0:00
[Home] Thai-Style Seafood Casserole With Basil [Home]
Title: Thai-Style Seafood Casserole With Basil
Yield: 4
Ingredients
3 oz dried mung bean thread
-noodles
3 sm dungeness crabs
1/2 ts black peppercorns
1 tb chopped fresh coriander root
4 garlic cloves
1 ts sugar
1 tb golden mountain sauce or
1 soy sauce
1 tb light soy sauce or
1 thai fish sauce
2 ts oyster sauce
1 tb rice wine; or dry sherry
1 ts asian sesame oil
2 tb vegetable oil
1 3 quarts slices ginger;
-crushed
4 red chilies; chopped into 1
-piec
6 oz medium shrimp shelled
4 green onions; chopped
1 c water
1 lb fresh fish filets; cut into
-2 pieces
1/2 c thai sweet basil leaves
1 fresh coriander sprigs
Instructions
Thailand is truly a place for seafood lovers. There is water everywhere in
Bangkok++even in the dry season. And everywhere there is water, the Thais
use
it to grow something to eat! Add to that the fact that the Gulf of Thailand
is
not far away from the city and it all adds up to good eatin' for seafood
lover's! The following recipe is typical of the bewildering variety of
cioppino and jambalaya type seafood stews found there++and each one seems
better than the last.
Per serving: 1085 Calories (kcal); 23g Total Fat; (18% calories from fat);
45g Protein; 188g Carbohydrate; 72mg Cholesterol; 468mg Sodium
Food Exchanges: 12 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 4
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Thai-Style Soup With Tofu Dumplings [Home]
Title: Thai-Style Soup With Tofu Dumplings
Yield: 6 Servings
Ingredients
* TOFU AND MARINADE *
10 oz Tofu Mori-nu lite firm
1/2 c sake; or sherry
1/4 c low sodium tamari soy sauce
1/2 ts minced fresh garlic
1/2 ts minced fresh ginger
* SOUP *
6 c low sodium vegetable broth
1 tb fish sauce; or to taste
1 ts minced fresh garlic
1 ts minced fresh ginger
1/2 c chopped fresh cilantro
OR flat leaf parsley
8 oz cellophane noodles;
-rehydrated
OR substitute other lowfat
-thin pas
* DUMPLINGS *
1 ts flour
1 egg white
OR 2-Tbs liquid egg
-substitute
1/3 c finely chopped green onions
both white and green parts
1/2 ts minced fresh garlic
1/2 ts minced fresh ginger
red pepper flakes; optional
Instructions
Glass noodles, rice sticks, mung bean noodles, or angel hair pasta may be
used in this soup. Fish sauce is discussed below. Garlic and ginger are
added to the marinade, the broth and the dumplings. Serve the soup as a
first course or with a salad for a light meal. Time: 30 minutes Marinade;
10 mins prep. Equip: Food processor or blender.
1. Drain tofu and cut into 1/2-inch slices. Marinate the tofu slices in a
single layer in the sake, soy, 1/2 teaspoon each minced garlic and ginger
for 30 minutes.
2. Prepare the noodles as directed on the package.
3. Bring vegetable broth to a simmer. Add 1 teaspoon each chopped ginger
and garlic. Add fish sauce and cilantro.
4. Put tofu in a food procesor with the flour, egg white, scallions and 1/2
teaspoon each chopped ginger and garlic. Process quickly. Remove and roll
into 1-inch balls. Poach the dumplings gently for 1 minutes in the
simmering broth, until they expand and float to the top. Add the noodles
and red pepper flakes. Simmer for 3 to 5 minutes. Serve.
It's easy to think of ways to vary this basic idea. Use the dumplings in a
vegetable stew as you might Brunswick stew. You could add vegetables, vary
the broth, the herbs and the spices.
VEGETABLE SOUP WITH TOFU DUMPLINGS: Omit noodles. Add finely shredded
vegetables such as carrot, zucchini, green bean. Simmer in the broth 1 to 2
minutes. Remove. Bring broth to a simmer and cook dumplings. Combine and
serve.
TORTILLA SOUP WITH TOFU DUMPLINGS: Substitute a bottled mole sauce or
minced onion for the ginger. Marinate tofu in tangy or hot V-8 juice
cocktail with garlic and chipotle barbecue sauce. For the broth, use
bouillon instead of the fish sauce. Add corn, black beans, and diced red
pepper to the soup. Top with tortilla strips. Serve.
The fish sauce (nam pla) is salty and slightly sweet. It adds another layer
of flavor to the broth. You could leave it out or substitute a vegetable
juice: carrot or V-8 or a vegetarian "oyster" sauce. Other options are also
salty: add a small amount and adjust to taste: miso paste, soup-base
concentrate (Minor's or Better than Bouillon are two brands), Braggs amino.
The result may need honey or other sweetener.
Select low sodium versions of the ingredients. EACH SERVING 214 cals with
4% cff: 1g fat (0.2g saturated) , 58g carbs, 15g protein, 1584 mg sodium
>message from Kitpath@earthlink.net 1/99
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 4810 0 20130 26078 0 0 0 20130 26078 0 0 0 0 0 0 0 0 0
0 20130 26086 0
Contributor: adapted from Vegetarian Compass by Karen Hubert Allison
Preparation Time: 0:40
[Home] Thai-Style Spirals [Home]
Title: Thai-Style Spirals
Yield: 6 Servings
Ingredients
2 tb sesame oil
1 red bell pepper; seeded &
-diced
2 ts garlic; minced
1/2 c scallions; thinly sliced
1 ts minced fresh ginger
1 cucumber, peeled; seeded &
-diced
1/2 ts Thai chili paste
2 tb minced fresh basil
2 tb minced fresh cilantro
1 tb minced fresh mint
1/2 c dry roasted peanuts; finely
-chopped
salt & pepper to taste
16 oz spiral pasta; cooked
1/4 c freshly squeezed lime juice
1 tb lime zest
1 tb toasted sesame oil
tamari or soy sauce to taste
Instructions
In a large saute pan or wok, heat the sesame oil. Add the pepper, garlic,
and scallions, and cook over high heat for 2 minutes, stirring frequently.
Add the ginger, cucumber, and chili paste and cook for 2 additional
minutes. Remove from heat, and stir in basil, cilantro, mint, and peanuts.
Season to taste with salt and pepper.
Toss in the cooked pasta, lime juice, lime zest, and toasted sesame oil.
Add tamari or soy sauce to taste. Serve warm or at room temperature.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Thai-Style Steak & Green Bean Salad With Spicy Mint Dressing [Home]
Title: Thai-Style Steak & Green Bean Salad With Spicy Mint Dressing
Yield: 1 Serving
Ingredients
For the dressing:
2 garlic cloves
1/2 ts salt
1/2 c fresh lime juice
3 tb soy sauce
1 tb sugar
2 4 inch fresh hot chilies
-(preferably red)
jalapeno peppers
seeded and sliced thin
-crosswise; (wear rubber glo
1/3 c thinly sliced fresh mint
-leaves,; or to taste
1 lb boneless sirloin steak;
-(about 1 1/2 inches
thick)
Freshly ground black pepper
-to tast
Vegetable oil for brushing
-the stea
for frying the
3/4 c thin lengthwise slices of
-shallot
3/4 lb green beans, trimmed, cut
-diagonall
3/4" pieces,
and cooked until crisp-
-tender
1 1/4 c fresh bean sprouts,; rinsed
-& ends
trimmed
Instructions
Make the dressing: Mince and mash the garlic with the salt until the
mixture forms a paste. In a small bowl stir together the lime juice, the
soy sauce, the sugar, the garlic paste, the chilies, and the mint until the
sugar is dissolved and let the dressing stand at room temperature for 30
minutes to develop the flavors.
Sprinkle both sides of the steak generously with the pepper, rubbing the
pepper into the meat, and brush them with some of the oil. Grill the steak,
seasoned with salt, on a well oiled rack set 4 to 5 inches over glowing
coals, turning it once, for 16 to 18 minutes, or until it is springy to the
touch for medium-rare meat. (Alternatively, the steak may be cooked in the
same manner in a well-seasoned ridged grill pan, brushed with the oil and
heated over moderately high heat until the begins to smoke.) Transfer the
steak to a cutting board and let it stand for 15 minutes.
While the steak is grilling, in a skillet heat 1/2 inch of the oil over
moderately high heat until it is hot but not smoking and in it fry the
shallot, stirring, for 30 seconds to 1 minute, or until it is golden.
Transfer the shallot with a slotted spoon to paper towels and let it drain.
The shallot may be cooked 1 day in advance and kept covered and chilled.
Cut the steak across the grain into 1/4-inch-thick slices and divide the
slices among 4 plates, overlapping them in the center. Surround the steak
with the green beans, top the green beans with the bean sprouts, and
sprinkle the bean sprouts with the shallot. Spoon 2 tablespoons of the
dressing over each serving of steak and serve the remaining dressing
separately.
Yield: 4 servings
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 112 Calories; less than one gram Fat
(1% calories from fat); 3g Protein; 29g Carbohydrate; 0mg Cholesterol;
3554mg Sodium
_____
Contributor: COOKING LIVE SHOW #CL8683
Preparation Time: 0:00
[Home] Thai-Style Stir-Fry [Home]
Title: Thai-Style Stir-Fry
Yield: 4 Servings
Ingredients
3 tb peanut or vegetable oil
1 lg or 2 medium leeks, rinsed
-well and; into 1/2" dice
1 sm red or green bell pepper,
-seeded; cut into strips
3 cloves garlic; minced
1/4 lb mushrooms; thinly sliced
3 ts red chile paste or 4-6 fresh
- hot ch; minced
3 tb hot water
1 1/2 tb yellow bean paste
4 tb soy sauce
1 1/2 tb rice wine vinegar
1 1/2 ts sugar
salt
3 tb coarsely chopped cilantro
cilantro sprigs for garnish
rice or noodles
Instructions
Heat the oil in a large skillet or wok over medium heat and saute
leeks for a minute. Add the eggplant and cook for 3 minutes,
stirring well. Add the bell pepper and garlic and stir for a few
minutes more. Add the mushrooms, stir, and saute for about 2
minutes. Cover the pan, reduce the heat to medium low, and let cook
for a few minutes. Meanwhile, combine the red chile paste or chiles
with the hot water and stir with a fork until the paste is dissolved.
Stir in the bean paste, 3 tablespoons soy sauce, vinegar, and sugar.
Add this sauce to the pan and toss well to distribute evenly. Cover
for a minute or two, then add the cilantro, stir, and cover for 1
minute more. Taste and add salt, soy sauce, or vinegar to taste if
necessary. Serve over rice or noodles.
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Thai-Style Tempe W Carrots & Basil [Home]
Title: Thai-Style Tempe W/ Carrots & Basil
Yield: 1 Servings
Ingredients
1/2 lb tempe, sliced into 1 x 1/2
1 1/2 pieces
3 carrots, peeled & bias cut
1 into about the same size as
1 tempe
2 ts crushed garlic
3 4 fresh hot chili peppers
1 (thai, seranno, or
1 jalapeno), crushed
2 tb oyster sauce*
1 2 teaspoons sugar
1 fresh basil leaves (thai or
1 oly basil is best, italian
1 or sweet is ok)
Instructions
Saute the tempe cubes in oil until golden but not burned. Remove &
drain on paper towels.
Stir fry carrots in 1 tablespoon oil for 3-4 minutes, until slightly
soft. Add the garlic & chilis for 30 seconds, stir, then add tempe &
mix it all up.
Add oyster sauce & sugar. Stir fry for 2 minutes.
Mix in basil & serve with a mound of steamed rice.
*Oyster sauce is not usually vegan, but I think there are brands with
no oyster extract, only caramel & soy.
From: LP1268A@american.edu (Leigh V. Panlilio). rfvc Digest V94
Issue #177 Aug. 22, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
[Home] Thai-Style- Spicy Eggplant-Mushroom Sauce [Home]
Title: Thai-Style, Spicy Eggplant-Mushroom Sauce
Yield: 1 Servings
Ingredients
1/2 lb mushrooms
1 md shallot
2 md garlic cloves
1/2 ts hunan style red chili paste
1 1/2 c rice milk or milk substitute
1 lb eggplant
1 md red bell pepper
1/2 c chopped asparagus stems
-(originally; this was peas)
1/2 c fresh basil leaves
2 ts sugar
1/2 ts plum sauce
1/2 ts ginger
1/4 c veggie stock
2 3 drops toasted sesame oil
2 ts tapioca flour (see note)
Instructions
Mince garlic and shallot; quarter mushrooms, dice eggplant into 1-inch
cubes and slice red bell pepper into long strips.
In a large frying pan, on medium head add stock and mushrooms. Simmer for
5 minutes or until mushrooms are tender and brown. Remove mushrooms and
set aside. In remaining stock add shallot and garlic, sautee for 1-2
minutes. Add chili paste and milk. Bring mixture to a boil then reduce
heat and simmer on low for 5 minutes, stirring often. Add sugar, plum sauce
and sesame oil (only a few drops! It's amazing the flavor it adds). Add
eggplant, asparagus stems and red bell pepper. Bring mixture back up to a
boil. Cover and simmer for 15 minutes stirring occasionally until eggplant
and asparagus are tender. In the last 5 minutes add mushrooms and fresh
basil leaves.
Serve over grilled polenta (recipe follows) or rice and the steamed
asparagus tips.
Note: When I made this recipe I felt that the sauce was too thin. The
original recipe called for coconut milk and olive oil as the sauce's base.
How I remedied this problem was as follows: I removed all the vegetables
from the pan using a slotted spoon and turned the heat down to the lowest
setting. I placed them in the serving bowl and set aside. In a measuring
cup I added 1/3 cup cold water and 2 heaping teaspoons of tapioca flour
(not pearls). Once this was thoroughly mixed I poured it into the sauce
while stirring with the slotted spoon. In less than a minute the sauce had
thickened very nicely. I then poured the sauce into the bowl over the
vegetables and served. It was pleasantly spicy (go light on the red chili
paste if you dislike REALLY hot foods) and filling.
Note2: if you wanted to be more authentic you could try adding some
coconut extract...
From: J. Ari Kornfeld . Fatfree Digest [Volume 8
Issue 54] June 15, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
[Home] Thai-Style~ Spicy Eggplant-Mushroom Sauce [Home]
Title: Thai-Style~ Spicy Eggplant-Mushroom Sauce
Yield: 1 Servings
Ingredients
1/2 lb mushrooms
1 md shallot
2 md garlic cloves
1/2 ts hunan style red chili paste
1 1/2 c rice milk or milk substitute
1 lb eggplant
1 md red bell pepper
1/2 c chopped asparagus stems
-(originally; this was peas)
1/2 c fresh basil leaves
2 ts sugar
1/2 ts plum sauce
1/2 ts ginger
1/4 c veggie stock
2 3 drops toasted sesame oil
2 ts tapioca flour (see note)
Instructions
Mince garlic and shallot; quarter mushrooms, dice eggplant into 1-inch
cubes and slice red bell pepper into long strips.
In a large frying pan, on medium head add stock and mushrooms. Simmer
for 5 minutes or until mushrooms are tender and brown. Remove
mushrooms and set aside. In remaining stock add shallot and garlic,
sautee for 1-2 minutes. Add chili paste and milk. Bring mixture to a
boil then reduce heat and simmer on low for 5 minutes, stirring
often. Add sugar, plum sauce and sesame oil (only a few drops! It's
amazing the flavor it adds). Add eggplant, asparagus stems and red
bell pepper. Bring mixture back up to a boil. Cover and simmer for
15 minutes stirring occasionally until eggplant and asparagus are
tender. In the last 5 minutes add mushrooms and fresh basil leaves.
Serve over grilled polenta (recipe follows) or rice and the steamed
asparagus tips.
Note: When I made this recipe I felt that the sauce was too thin. The
original recipe called for coconut milk and olive oil as the sauce's
base. How I remedied this problem was as follows: I removed all the
vegetables from the pan using a slotted spoon and turned the heat
down to the lowest setting. I placed them in the serving bowl and
set aside. In a measuring cup I added 1/3 cup cold water and 2
heaping teaspoons of tapioca flour (not pearls). Once this was
thoroughly mixed I poured it into the sauce while stirring with the
slotted spoon. In less than a minute the sauce had thickened very
nicely. I then poured the sauce into the bowl over the vegetables
and served. It was pleasantly spicy (go light on the red chili paste
if you dislike REALLY hot foods) and filling.
Note2: if you wanted to be more authentic you could try adding some
coconut extract...
From: J. Ari Kornfeld . Fatfree Digest
[Volume 8 Issue 54] June 15, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
[Home] Thailaendische Hackpfanne (Ground Beef Pan Thai Style) [Home]
Title: Thailaendische Hackpfanne (Ground Beef Pan Thai Style)
Yield: 4 Servings
Ingredients
2 paprika red
2 stalks leek
2 cloves garlic
2 bananas
7/8 lb ground beef
2 tb soy sauce
1 tb tomato paste
cayenne pepper
curry powder
1 1/16 c beef stock
some oil
Instructions
Cut the paprika in slices, leek into rings. Fry the ground beef in hot oil
until
brown. Add the prepared vegetables and the garlic. Flavour with spices, soy
sauce
and tomato paste.
Add the beef stock and cook for 2 minutes. Lay the halved bananas on the
dish,
cover with a lid and cook for another 3 minutes.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 405 Calories; 27g Fat (59.5%
calories from
fat); 19g Protein; 22g Carbohydrate; 2g Dietary Fiber; 84mg Cholesterol;
1188mg
Sodium. Exchanges: 2 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 4 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Contributor: Monika Eckert
Preparation Time: 0:00
[Home] Thailand Beef Curry #1 [Home]
Title: Thailand Beef Curry #1
Yield: 6 Servings
Ingredients
2 tb salad oil or peanut oil
1/2 c minced onion
2 sm clov garlic
1/2 ts coriander seed; crushed
1 Small hot chili peppers; (1
-to 2)
1/2 ts powdered ginger
1/2 ts grated lemon rind
1 lb round steak; cut into 1"
-cubes
1 Fresh coconut
3 c hot water
Salt to taste
Instructions
In a blender container place onion, garlic, coriander seeds, chili peppers,
ginger and lemon rind. Blend until a paste is formed.
Heat oil in skillet, add paste and cook until oil blends into paste. Add
meat and brown well.
Meanwhile, crack shell of coconut with hammer. Pry out meat with blunt
knife. Cut meat into 1/2" chunks. Combine half the coconut meat and 1 1/2
cups of the hot water in blender. When paste has formed, strain through
cloth into a bowl or 4 cup measure. Repeat with remaining coconut and
water. Stir in enough water to make 4 cups. (OR YOU CAN BUY CANS OF
COCONUT MILK TO MAKE 4 CUPS OF COCONUT MILK).
Stir in coconut milk to meat mixture, bring to a boil being careful not to
boil over. When foaming ceases, turn to simmer. Cook until mixture has
been reduced to half its volume.
Add salt to taste.
Serve over hot rice, and raisin chutney or coconut chutney.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:0
[Home] Thailand Beef Curry #2 [Home]
Title: Thailand Beef Curry #2
Yield: 1 Serving
Ingredients
1/2 c minced onion
1 lb round steak; cut in 1" cubes
2 tb butter or oil
2 1/2 ts curry powder
4 c coconut milk
1 sm hot dried chili pepper
1 Bouillon cube; crushed
Salt; to taste
Instructions
Make coconut milk by cracking shell of coconut with hammer. Pry out meat
with blunt knife. Cut meat into 1/2" chunks. Combine half the coconut
meat and 1 1/2 cups of the hot water in blender. When paste has formed,
strain through cloth into a bowl or 4 cup measure. Repeat with remaining
coconut and water. Stir in enough water to make 4 cups. (OR YOU CAN BUY
CANS OF COCONUT MILK TO MAKE 4 CUPS OF COCONUT MILK).
Saut onion and meat in butter.
Stir in curry powder and remaining ingredients except salt.
Bring to a boil being careful not to boil over. When foaming ceases, turn
to simmer.
Cook until mixture has been reduced to half its volume.
Add salt to taste.
Serve over hot rice, and raisin chutney or coconut chutney.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:0
[Home] The Champagne Cocktail [Home]
Title: The Champagne Cocktail
Yield: 1
Ingredients
1 angostura bitters
1 sugar lump
25 ml brandy
1 dry champagne
Instructions
In a champagne glass, place the sugar at the bottom, coat it wit the
angostura bitters and pour the brandy on top. Top up with the champagne.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] The Liver Cocktail [Home]
Title: The Liver Cocktail
Yield: 1 Info
Ingredients
1 no ingredients
Instructions
I have found a juice recommended for the health of livers... this
comes from _About Raw Juices_ by John B. Lust. (He also wrote a very
good herb book.)
The Liver Cocktail
The liver is probably one of the most abused organs of the whole
body, as the blood must constantly be strained through it, and the
average person's blood is full of toxic materials resulting from a
devitalized and synthetic diet.
Put one-half of an onion and three or four radishes -- either red,
white or black variety -- through the vegetable juice extractor. Then
add pineapple juice.
This health cocktail is rich in organic sulphur and will give the
overworked liver a good renovation.
-- John B. Lust --
[Home] The Old Fashioned Cocktail [Home]
Title: The Old Fashioned Cocktail
Yield: 1
Ingredients
75 ml bourbon; (minimum 8 years
1 ; old)
1 liquid sugar
1 angostura bitters
1 2 inch strip orange rind
Instructions
In a whisky glass add a few splashes of bitters. Add one ice cube and a
splash of the sugar. Stir, using the muddler end of the bar spoon. Add
two more ice cubes. Stir. Add some more ice. Stir. Add half the
Bourbon measure and some more ice. Stir.
Add some more ice and the rest of the Bourbon. Stir again. Over the top
of the glass, squeeze the oil out of the orange rind. Place the orange
rind in the glass.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] The Prize-Winning Chinese Yorkshire Pudding [Home]
Title: The Prize-Winning Chinese Yorkshire Pudding
Yield: 6 Servings
Ingredients
10 fl milk
4 eggs
1/2 ts salt (just under)
1 ds pepper
1/2 ts tai luk; *
1/2 lb plain flour; sifted
1 beef dripping
Instructions
NB * available from oriental stores (I've no idea what this is IMH)
Mix all ingredients except the flour, beating them well together. Let
them stand for 15 minutes, then whisk in the flour. Heat a roasting
pan and some dripping from the meat in the oven, which should be at
mark 8 450F, then pour in the batter and leave for 20 minutes 52.2
seconds."
"Several years ago, six chefs competed at Leeds in the "Great
Yorkshire Pudding Contest". To the chagrin of native cooks, the
winner was Mr Tin Sung Chan from Hong Kong, who ran the Chopsticks
Restaurant. 'His methods were unorthodox,' wrote the 'Guardian'
reporter, 'his ingredients oddly arranged, but his pudding swelled to
the height of a coronation crown and its taste, according to one of
the judges, was superb'.
Recipe Jane Grigson "English food"
from Ian Hoare
[Home] The Real Chinese Chicken Salad [Home]
Title: The Real Chinese Chicken Salad
Yield: 8 Servings
Ingredients
Dressing:
2 oz chunk of fresh ginger root
1/3 c sugar
1/3 c vinegar (rice vinegar)
1 tb sesame oil
1 tb soy sauce
1 tb hoisin sauce or plum sauce
2 tb water
few sprinkles white pepper
2 tb crushed peanuts or walnuts
-or almon
Salad:
1 head iceberg lettuce
2 c chicken chunks; stir fried,
-baked,
; roasted, or broiled
Crispy fried wonton strips;
-See directions
Fruits such as pineapple,
-raisins,
mandarin orange slices,
-pear, etc.
Instructions
For the dressing:
Peel the ginger, then mince it as finely as you can. You should have about
1/4 cup - it doesn't have to be exact. Put the vinegar and sugar in a
small
pot. Bring to a boil, uncovered and boil one minute. Add the finger and
boil 1 minute more. Take off the heat. Pour into a mixing bowl. Add the
rest of the dressing ingredients. You'll have about 3/4 cup.
Wash the lettuce, tear into bite-size squares and spin it dry in a salad
spinner. Toss the lettuce thoroughly with the dressing. Mound the lettuce
on individual salad plates or in a big salad bowl. Top with handfuls of
chicken, wontons and fruit
Crispy Wonton Strips:
People can't get enough of fried wontons. Canned crispy noodles are a
barely
acceptable artifice. Real fried wontons are 1/4 inch thick and 2 inches
long, a fine fried mouthful. Put extras in a bowl on the table.
10 wonton skins.
Vegetable oil
Cut the stack of wontons skins into strips 1/4 inch wide. Pour 2 to 3
inches
of vegetable oil into a wok or medium-sized pot. Turn the heat to
medium-high and heat the oil until it's very hot (375 degrees on a candy
thermometer). Have ready a cookie sheet lined with paper towels, for
draining the strips.
Add the wonton strips to the oil in batches. Leave room for them to bob
around. The strips will curl. After a minute or less, they'll be golden.
As they become done, take them out of the oil with a slotted spoon or
tongs,
and drain in batches on paper towels. You might have to turn down the heat
to medium if the oil is frying the wontons too fast.
You can use 4 tablespoons white (not red) pickled ginger and omit heating
with vinegar and sugar.
- - - - - - - - - - - - - - - - - -
NOTES : I added a little hot chili oil to the dressing to give it a little
more taste. It's pretty mild without the chili oil.
Contributor: Elaine Corn
Preparation Time: 0:00
[Home] The West Anglo-Indian Curry Sauce [Home]
Title: The West: Anglo-Indian Curry Sauce
Yield: 2 Servings
Ingredients
1 stephen ceideburg
2 tb mild vegetable oil
1 c coarsely chopped onion
1 one-inch piece fresh ginger,
- peeled
1 1/2 lb red-ripe tomatoes, cored,
-quartered
1/4 c chopped cilantro
1/2 ts cayenne pepper
1 ts salt
1 1/4 ts garam masala or curry powder
Instructions
Heat oil in a heavy, medium-sized skillet over medium heat. Add
onions and stir-fry until onions turn caramel brown, about 12 to 15
minutes. Remove from heat. Place in a blender with the ginger,
tomatoes, cilantro, cayenne and salt; puree until smooth. Transfer to
a medium-size saucepan. Stir in garam masala or curry powder, cover,
and cook over medium heat until tomatoes loose their raw aroma, 15 to
18 minutes.
Makes about 2 cups.
PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat
(0 g saturated), 0 mg cholesterol, 69 mg sodium, 0 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
[Home] Things You Look For In A Good Japanese Sushi Restaraunt 2 [Home]
Title: Things You Look For In A Good Japanese Sushi Restaraunt 2
Yield: 4 Servings
Ingredients
1 info file
Instructions
8. The only thing left now is to try the sushi and form your opinion
based on what it tastes like. Perhaps, there is one thing you might
do as a preliminary test. It is said that every good sushi chef
should know how to make tamago (egg). This is where egg is cooked
into a shape like a cigar box
and then sliced for nigiri sushi. The texture should be light but
firm, the taste light and slightly sweet and the shape should be
regular. Some people feel that when going to a new restaurant, they
should order this item first and if the tamago is not of very good
quality, then the sushi chef cannot be
very good. I think that this is actually true and that if you go to a
restaurant where they do not have this kind of tamago or where the
tamago does not meet a high standard of taste and appearance, then it
is not likely
that the sushi chef is very good.
9. As they say in Japan, "bon appetit!"
From: "Nuuanu Menehune"
On Sat, 4 Apr 1998, Nuuanu Menehune writes and makes several cogent
points that are spot on. He continues;
> 5. A good sushi chef will
> have his own recipe for his shoyu. He will often add sake, mirin
(which can
> contain sake and sugar) or maybe even sugar to purchased shoyu and
then cook
> them together (bring to boil and then let sit). Therefore, the
shoyu at the
> bar should taste sweeter than shoyu right out of the bottle and be
more > complex.
But rounds the corner, hits number 5 and suffers a meltdown and
proceeds to hit the wall. Five is WRONG. He has just described
teriyaki sauce. No self-respecting itamae would even think of this.
Heavens to murgatroid!!!
> 6. Next, on nigiri sushi I would look at the size of the piece of
fish > compared to the size of the rice. The better the restaurant,
the bigger the
> size of the piece of fish compared to the size of the rice. In some
> restaurants, you can barely see the rice because the fish is draped
on it so
> that both ends are covered and rice can only be seen from the sides.
Depends on the target market and thus targeted price point. I've had
some very good kaiten/mawari-zushi made with good rice and fish, in
other words good quality, but 2 pieces for 80 yen. I guess you could
make the argument that this "fast-food" sushi isn't high cuisine, but
it sure was good.
> 7. Spices in different types of dipping sauce okay. In fact, one
sing > of a good sushi chef is the ability to mix or even create
different dipping
> sauces for different kinds of fish and sushi.
Largely true with the exception of "dipping sauces." Never seen any
sauce other than straight shoyu served with sushi in Japan (anago &
unagi are the exceptions which prove the rule). Different sauces
with sashimi, katsuo tataki, etc., yes. But certainly not the
teriyaki sauce described above. "Spices in the shoyu" with
_sushi_?????? Save us all!
> 8. The only thing left now is to try the sushi and form your opinion
based
> on what it tastes like. Perhaps, there is one thing you might do as
a > preliminary test. It is said that every good sushi chef should
know how to
> make tamago (egg).
Good practice on the customer's part. If they can't even make a
"basic" like dashi-maki, then they're unlikely to do well with other
things.
But what the heck do I know.... My host family's father used to put a
teaspoon of ajinomoto in his shoyu to eat otsukuri... Yikes!
From: People
From: "Nuuanu Menehune"
[Home] Toam Yum Gai (Thai Soup) [Home]
Title: Toam Yum Gai (Thai Soup)
Yield: 1
Ingredients
--------------------------CHICKEN BROTH-------------------------------
2 tb olive oil
1 ts sesame oil
3 whole cloves
2 bay leaves
1 sprig fresh thyme *
1 md onion; cut into pieces
2 lg carrots; cut into pieces
1 chicken; cut into pieces **
6 c water
------------------------EVERYTHING ELSE-------------------------------
1 mushrooms ***
1 shrimp if you want ***
1 stalk lemon grass; - cut
-into 2 inch
2 sl galanga root; - (more if you
- like
1 chewing on them.)
4 kaffir lime leaves
1 cilantro leaves as desired
1 ts chili sauce
2 tb fish sauce
1 1/2 tb lemon juice
----------------------------OPTIONAL----------------------------------
1 sliced hot peppers
Instructions
* About 1 tsp. or 1 tbsp of powdered thyme.
** Some boneless skinless chicken pieces, thighs with the bones bashed once
with the back of a knife.
*** As many as you like, cut any way.
Instructions:
Use a large covered stockpot. Heat olive and sesame oil on high heat. Add
cloves, bay leaves, thyme, (these should be pounded a bit first to crack
the
fibers and release more flavor) and onion, carrots. Cover 2 minutes, stir.
Add chicken on top, and pour ONE cup of water over the tops of the chicken.
Cover. Cook 5 minutes on high.
Add remainder of water, cover, continue heating till it starts to boil,
then
turn heat down and simmer covered 30 minutes. Skim off foam occasionally.
Remove chicken, debone, and cut into bite sized pieces. Strain soup, avoid
getting the sediment at the bottom. (What you do with the leftover veggies
after making a stock is up to you. I think they end up in Minnesotan hot
dishes....) Take 4 cups of the stock, heat until it begins to boil, turn
down
the heat till it is just simmering. Add galanga, lemon grass, Kaffir lime
leaves (bash them a bit to break the fibers--it allows them to release more
flavor).
Add mushrooms, chicken, (shrimp if you must). Stir in the fish sauce, chili
paste. Cover, cook for another 5 minutes. Serve.
Add lemon juice (just have slices of lemon or lime that you can squeeze)
cilantro, and thinly sliced jalapenos or other hot peppers at the table.
Fresh
basil also adds a nice touch.
Per serving: 3673 Calories (kcal); 270g Total Fat; (67% calories from fat);
261g Protein; 35g Carbohydrate; 1362mg Cholesterol; 1140mg Sodium
Food Exchanges: 0 Grain(Starch); 36 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 31
1/2 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Tod Man (Thai Fish Cake) [Home]
Title: Tod Man (Thai Fish Cake)
Yield: 6 Servings
Ingredients
------------------------------FISH------------------------------------
2 lb minced fish
1 ts salt
1/2 c red curry paste
1 ea egg
1 tb nam pla
1 c finely chopped green bean
2 ea basil leaves, finely chopped
1 vegetable oil
-------------------------CUCUMBER SALAD-------------------------------
1 c english cucumber, cut in
-fourths &; sliced
3 ea shallots, sliced thinly
1 ea red hot chile pepper, sliced
2 tb sugar
1 tb vinegar
1 ts salt
1/2 c hot water
Instructions
Fish: in food processor mix to a past the fish, salt, curry paste,
egg and nam pla. Form paste into balls with hand. Fold in green bean
and basil. Flatten each piece into 2 inch circles. Heat oil over
medium heat. Fry fish until light golden in color. Dry on paper
towel. Serve with cucumber salad. Salad: in a serving bowl, arrange
cucumber, shallot and chile in layers. Mix sugar, vinegar and salt.
Add hot water; stir until sugar dissolves. Pour over cucumber
mixture.
[Home] Tofu And Mushroom Szechwan Style [Home]
Title: Tofu And Mushroom Szechwan Style
Yield: 4 Servings
Ingredients
200 g tofu
200 g mushrooms
1 c szechwan sauce; (240 ml)
***FOR THE BATTER***
1/2 c cornflour; (100 g)
1/2 c flour; (100 g)
salt to taste
1 egg
***FOR THE FILLING***
3 potatoes; boiled and grated
-- (150 g)
1/2 ts chopped green chillies; (2
-g)
4 tb chopped carrot; (60 g)
1 tb chopped cabbage; (15 g)
a pinch of ajinomoto
1/2 ts white pepper powder; (2 g)
salt to taste
Instructions
CUT the tofu into medium sized cubes and scoop out the centre portion.
Trim the mushrooms and scoop out the caps.
To prepare the batter: Mix cornflour, flour and salt. Beat in the egg.
Add enough water to mix to a smooth and thick batter.
To prepare the filling: Mix the grated potato, chopped green chillies,
carrot, cabbage and the seasoning. Put a little of the prepared filling
in the tofu cubes and mushrooms caps.
Dip the stuffed tofu and mushroom in the prepared batter and deep fry in
hot oil till golden brown.
Put the fried tofu and mushrooms in the szechwan sauce and simmer for five
minutes. Serve hot on the hot sizzler tawa with the vegetables and
noodles.
Converted by MC_Buster.
- - - - - - - - - - - - - - - - - -
NOTES : Stuffed tofu cubes and mushroom caps deep fried and served with
Szechwan sauce
Preparation Time: 0:35
[Home] Tofu Steak With Japanese Mushroom Sauce [Home]
Title: Tofu Steak With Japanese Mushroom Sauce
Yield: 4 Servings
Ingredients
4 firm tofu
1 c fresh shiitake mushroom
1 c fresh enoki mushroom
1 pk regular white mushrooms
1/2 green onions
2 cloves garlic
2 tb sake (japanese rice wine)
4 tb soy sauce
2/3 c dashi (japanese fish stock)
2 ts cornstarch
1 salt
4 tb vegetable oil
Instructions
Here is a recipe for an authentic Tofu steak from the best seller recipe
magazine in Japan. Enjoy!
1. Place a clean cloth towel in a shallow plate (something like brownie
pan would be good) and put Tofu on it for 30 minutes to drain water. Wipe
the surface of Tofu with paper towels and sprinkle some salt (to make the
surface of the steak crisp and brown when done.)
2. Cut off the stem of mushrooms and slice them. divide Enoki into small
bunch. Cut green onions in 2 inches long. Finely chop garlic.
3. Put 2 Tbsp of vegetable oil in a frying pan and fry both sides of Tofu
in medium-high heat, until Tofu turn golden brown. Put them on serving
plates.
4. Wipe the frying pan with paper towel and add another 2 Tbsp of vegetable
oil. Saute garlic and the mushrooms in medium heat quickly. Add Sake, soy
sauce and Dashi stock and bring it to boil. Add green onions. Dissolve
cornstarch in 2Tbsp of water and add to the sauce. Stir from the bottom of
the pan and pour it over the cooked Tofu. Serve while hot! (4 servings)
NOTE: Dashi is the basic soup stock used in most Japanese dishes such as
Miso Soup and Udon. You can get the powered stock called 'Hondashi' in any
Oriental stores. Substitute it with chicken stock if you like. Shiitake and
Enoki are very expensive in the U.S., but they are very flavorful. Try not
to cook them too long.
KMINALAF@AOL.COM
(K MINA LAFOUNTAIN)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Tom Yam Goong (Thai Hot & Sour Soup) [Home]
Title: Tom Yam Goong (Thai Hot & Sour Soup)
Yield: 4 Servings
Ingredients
1 qt water
2 stalks lemon grass, cut into
- 1 1/2; lengths
4 kaffir lime leaves, each
-torn off c; enter spine
1 lg shallot, peeled, sliced
6 sm thai chiles or
2 serrano chiles, sliced
-lengthwise
1/2 lb medium shrimp, peeled and
-deveined,; tails left on
1/2 c canned straw mushrooms
3 tb lime juice
3 tb fish sauce
1/2 ts salt
1 sm firm tomato, cut into wedges
1 c cilantro leaves
1 tb chopped pak chee farang
Instructions
Some Asian markets now carry bags of pak chee farang leaves. If you
can't get them, omit, or add a little more cilantro. In some markets
they are labled with their Vietnamese name, ngo gal.
Place water in 3-quart saucepan. Add lemon grass, line leaves and
shallot and bring to boil. Add chiles and shrimp. Cook 2 minutes. Add
straw mushrooms, lime juice, fish sauce and salt. Add tomato and cook
just until heated, not soft.
Turn unstrained soup into serving bowl. (Do not eat lemon grass and
lime leaves.) Top with pak chee farang and cilantro leaves.
Each serving contains about: 91 calories; 892 milligrams sodium; 86
milligrams cholesterol; 1 gram fat; 8 grams carbohydrates; 13 grams
protein; 0.77 grams fiber.
[Home] Tom Yum Goong - Thai Shrimp Soup [Home]
Title: Tom Yum Goong - Thai Shrimp Soup
Yield: 6 Servings
Ingredients
16 lg shrimp
1 shells from the shrimp,
-including h; eads, if avail
5 c water
2 stems fresh lemongrass
-(bottom 1/3; of stalk)
1/2 inch piece siamese ginger
-(galanga); , sliced in sliv
3 sm hot red chilies, seeds and
-ribs rem; oved
2 coriander roots
1 salt to taste
6 sm fresh kaffir lime leaves
4 tb nam pla (fish sauce)
4 tb to 5 tb lemon juice
1 tb lime juice
1 cn straw mushrooms, drained
2 stems fresh coriander leaves
- for ga; rnish
Instructions
Shell and devein shrimp, reserving heads and shells. Place shells and
heads in a large saucepan. Add water, lemongrass and Siamese ginger.
Using a mortar and pestle, pound two of the chilies with the
coriander roots and add to pan. Add the salt and five of the lime
leaves, shredded into little pieces.
Bring the soup to a boil and simmer uncovered 20 to 25 minutes. Strain
stock into a clean pan. Don't panic if it doesn't taste wonderful at
this point because the seasoning adjustments will make a big
difference.
A few minutes before serving, bring the stock to a boil, add the
shrimp and cook 2 to 3 minutes. Add the Nam Pla, lemon and lime
juices and the straw mushrooms. Adjust seasoning. The flavor should
be tangy.
Serve in bowls garnished with strips of remaining chili, shredded
lime leaf and coriander leaves.
SOURCE: Flower and Garden Magazine Feb/Mar 92 SHARED BY: Jim Bodle
6/92
[Home] Tomato Juice Cocktail [Home]
Title: Tomato Juice Cocktail
Yield: 1
Ingredients
1/2 bushel tomatoes
3 stalks celery (leaves and
-all)
3 lg onions
6 md carrots
3 green peppers
a little water
1 c sugar
2 tbsp. salt
Instructions
This thick, flavorful drink has become an additional reason for raising
tomatoes. The fruit is a staple in the Amish diet, in many forms sliced
fresh, stewed, made into multiple baked dishes, and cooked into soup.
This basic recipe is itself healthily versatile. It can be drunk as an
appetizer or snack; it can form the basis of a well spiced soup.
Cut raw vegetables into 1" pieces. Put all together into large stockpot.
Add water to a depth of 1 inch. Cook slowly until soft, then put through
food press.
To pureed mixture add sugar and salt. Bring to a boil. Pour into jars and
seal.
[Home] Ton-Yuk-Kui (Korean Pork Or Beef) Xpst31A [Home]
Title: Ton-Yuk-Kui (Korean Pork Or Beef) *** Xpst31A
Yield: 4 Servings
Ingredients
12 ts pork; tenderloin, slices
1 marinade:
1/2 c soy sauce,
1/4 c water,
3 tb sugar,
2 ea green onion; -- scallions, c
2 c garlic; crushed
2 pn ginger; chopped,
1 salt & pepper.
Instructions
Preparation: Combine the meat with the marinade and allow the
mixture to soak for about 2 hours at room temperature, Stir
occasionally to make sure all of the meat gets well coated. Then take
the meat from the marinade and dry on paper towels. Be sure to save
the marinade. Coat the sides and bottom of a baking dish with 2 or 3
Tbs. of Sesame oil and arrange to pork in the dish so there is only
one layer of the meat.
Bake in a pre heated oven (375 F) for 50 minutes until the meat is
tender. While the meat is bak- ing take the marinade and in a sauce
pan bring to a boil.
When boiling re- duce the heat to low and cook for approx 15
minutes. The amount should be a little reduced. When the meat is
finished baking pour its cooking juices into the reduced marinade and
bring the liquid to a boil again. Put the meat on a serving dish and
pour some of the hot liquid over the pork. The remain- der of the hot
liquid can be served seperately for those who wish to have more
liquid on their meat or as a gravy on their rice.
Bul-ko-kee: Almost the Korean National dish.Very popular in Hawaii
and Korean cafes on the US west Coast.. THEODORE SEDGWICK (XPST31A)
[Home] Ton-Yuk-Kui (Korean Pork Or Beef) [Home]
Title: Ton-Yuk-Kui (Korean Pork Or Beef)
Yield: 4 Servings
Ingredients
12 ts pork; tenderloin --
1 slices
2 green onion; -- scallions --
1 marinade:
2 c garlic -- crushed
1/2 c soy sauce
2 pn ginger; chopped
1/4 c water
1 salt & pepper.
3 tb sugar
Instructions
Preparation: Combine the meat with the marinade and allow the mixture
to soak for about 2 hours at room temperature, Stir occasionally to
make sure all of the meat gets well coated. Then take the meat from
the marinade and dry on paper towels. Be sure to save the marinade.
Coat the sides and bottom of a baking dish with 2 or 3 Tbs. of Sesame
oil and arrange to pork in the dish so there is only one layer of the
meat. Bake in a pre heated oven (375 F) for 50 minutes until the meat
is tender. While the meat is bak- ing take the marinade and in a
sauce pan bring to a boil. When boiling re- duce the heat to low and
cook for approx 15 minutes. The amount should be a little reduced.
When the meat is finished baking pour its cooking juices into the
reduced marinade and bring the liquid to a boil again. Put the meat
on a serving dish and pour some of the hot liquid over the pork. The
remain- der of the hot liquid can be served seperately for those who
wish to have more liquid on their meat or as a gravy on their rice.
Recipe By :
[Home] Tony'S Fried Chicken And Ox Tails [Home]
Title: Tony'S Fried Chicken And Ox Tails
Yield: 1
Ingredients
1 chicken
1 ox tails
1 tenderizer
1 accent
1 salt and pepper
1 flour
1 mazola corn oil
1 onions
1 vinegar
Instructions
Combine tenderizer, Accent, and salt and pepper; marinate chicken and ox
tails overnight. Cover chicken with flour: brown in corn oil. Boil onions
in water with ox tails for 1 1/2 hours. Pour in vinegar; simmer for 1
hour. Serve with rice and beans.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: 1992 Dallas Cowboys Wives' Cookbook
Converted by MM_Buster v2.0n.
[Home] Toriniku Tatsuta-Age (Japanese Fried Chicken) [Home]
Title: Toriniku Tatsuta-Age (Japanese Fried Chicken)
Yield: 1
Ingredients
2 tb soy sauce
2 tb sake
1 tb grated fresh ginger root
1 ts dark sesame oil
1 lb boneless; skinless chicken
1 thighs; cut into bite-sized
-piece
1 lg clove garlic; lightly
-crushed
1/3 c katakuri-ko; (japanese
-potato starch)
1 potato starch
1 peanut or vegetable oil for
-frying
Instructions
Serves 4
In large glass or stainless-steel bowl, stir together soy sauce,
sake, ginger, sesame oil, chicken and garlic. Cover and refrigerate
at least 1 hour or overnight.
Sprinkle potato starch over chicken and toss until mixture forms
smooth batter. Fill deep-fat fryer or a Dutch oven with oil at least
2 inches deep, but no more than halfway up sides. Set wire rack over
baking sheet. Over medium-high heat, bring oil to 375 degrees (hot
but not smoking). Stir chicken again to coat it evenly and, wearing
heat-proof gloves, carefully transfer it, a few pieces at a time, to
hot oil. Fry until chicken is light gold, about 2 minutes, and drain
on wire rack.
Let oil return to 375 degrees. Return all chicken to oil and fry
until crisp and golden, about 1 minute. Transfer to rack to drain
thoroughly. Serve hot or at room temperature.
From ``Fried Chicken'' by Damon Lee Fowler (Broadway).
Per serving: 64 Calories (kcal); 5g Total Fat; (62% calories from fat); 2g
Protein; 4g Carbohydrate; 0mg Cholesterol; 2058mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Tostones (Fried Green Plantains) [Home]
Title: Tostones (Fried Green Plantains)
Yield: 1
Ingredients
3 green; (unripe) plantains
1 ; (available at
1 ; hispanic markets
1 ; and some specialty
1 ; produce markets)
1 vegetable oil for
-deep-frying
1 sauce chien as an
-accompaniment
1 carribean spicy dipping
-sauce.
----------------------FOR THE SAUCE CHIEN-----------------------------
1 sm onion; minced
3 scallions; minced
1/3 c minced red bell pepper
2 garlic cloves; minced
1 scotch bonnet or habanero
-chili; seeded and minced
1 ; (wear rubber
1 ; gloves), or 1
1 ; teaspoons scotch
1 ; bonnet pepper
1 ; sauce*
1 ts salt
1/4 ts dried thyme; crumbled
7/8 c water
2 tb white-wine vinegar
1/4 c fresh lime juice
2 tb vegetable oil
2 tb chopped fresh coriander; or
-to or to taste,
1 ; plus a coriander
1 ; sprig for garnish
1 ; if desired
Instructions
To make the tostones:
With a small sharp knife cut the ends from each plantain and cut a
lengthwise slit through the skin along the inside curve. Beginning in the
center of the slit, pry the skin from the plantain and cut the flesh
crosswise into 1-inch-thick pieces. In a deep fryer or large deep skillet
heat 1 1/2 inches of the oil to 375F. on a deep-fat thermometer, in it
fry a batch of the plantain pieces for 1 1/2 to 2 minutes, or until they
are pale golden, and transfer them with a slotted spoon to paper towels to
drain briefly. Working quickly, using a tortilla press or the flat bottom
of a glass or bottle, flatten each piece, a cut side up, between sheets of
wax paper to a thickness of no less than 1/4 to 1/3 inch. Refry the
flattened pieces in the 375F. oil, turning them occasionally, for 2 to 3
minutes, or until they are golden, transfer them with a slotted spoon to
paper towels to drain, and season them with salt. (The tostones should be
crisp on the outside and chewy on the inside.) Fry the remaining plantain
pieces in batches in the same manner. The tostones are best served
immediately, but they may be made 1 day in advance, wrapped well in
plastic bags, and reheated on a rack in a shallow baking pan in a
preheated 450F. oven for 3 to 5 minutes, or until they are heated
through. Serve the tostones with the sauce.
To make the sauce:
In a heatproof bowl combine the onion, the scallions, the bell pepper, the
garlic, the chili, the salt, and the thyme. In a small saucepan bring the
water to a boil with the vinegar, pour the vinegar mixture over the
vegetable mixture, and let the mixture cool. Stir in the lime juice and
the oil. The sauce may be made 2 days in advance and kept covered and
chilled. Let the sauce come to room temperature, stir in the chopped
coriander, and garnish the sauce with the coriander sprigs. Makes about 2
cups.
Makes about 24 tostones.
Gourmet February 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Tostones (Green Plantain Chips) [Home]
Title: Tostones (Green Plantain Chips)
Yield: 1
Ingredients
2 lg green plantains
2 ts garlic powder
1 ts kosher salt
1 c peanut oil
Instructions
Cut the tips off the plantains. Score the plantains lengthwise on both
sides
and place in a bowl. Cover with boiling water. Let sit for 10 minutes.
Peel,
using a small sharp knife, and slice into 1/2inch slices.
Heat the oil to rippling in a large frying pan over medium heat. Cook the
plantains for 10 minutes. Remove the plantain slices from the oil
(reserving
the oil) and place in one layer on a tea towel or several layers of
absorbent
paper on a counter top. Turn to remove excess oil. Using bunchedup
absorbent
paper or another tea towel, press down on each slice. Heat the reserved oil
to
375 degrees and fry the plantains until crisp and golden. Season with
garlic
powder and salt.
Converted by MC_Buster.
Per serving: 1928 Calories (kcal); 216g Total Fat; (98% calories from fat);
1g Protein; 4g Carbohydrate; 0mg Cholesterol; 1882mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 43
Fat; 0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #INB059
Converted by MM_Buster v2.0n.
[Home] Traditional Chinese Tiger Recipe [Home]
Title: Traditional Chinese Tiger Recipe
Ingredients
This recipe has been removed
[Home] Traditional Japanese Salad Dressing [Home]
Title: Traditional Japanese Salad Dressing
Yield: 1 Servings
Ingredients
1 tb toasted sesame seeds
1 tb shoyu (_much_ better than
-chinese &; american soy sau
1 tb lemon juice
1/2 tb water
1 ts juice from grated ginger
Instructions
Try this on green beans, carrots, parboiled greens (spinach, collards,
bokchoy, chard, etc.), or anything else that appeals. It's GREAT. (From
_Cooking_with_Japanese_Foods_ by Jan and John Belleme)
Just mix it all together.
Other ingredients to play mix and match with include sake, rice wine
vinegar, sherry, mirin, garlic and sugar.
Posted to fatfree digest V96 #279
From: zorro@netdepot.com (David Marcus & Peggy Lamberson)
Date: Wed, 09 Oct 1996 20:15:15 -0400
[Home] Traditional Masala Dosa (South Indian) [Home]
Title: Traditional Masala Dosa (South Indian)
Yield: 1 Servings
Ingredients
1 free form recipe
Instructions
: 3 cups rice (not basmati!), soaked overnight, room temp. water.
: 1 cup urad dal (a specific type of lentils avail. at Indian
: grocery stores--- no substitution; other dals will not work
: like this)
: Soaked separately overnight --- room temp. water
Traditionally, stone grinders (huge mortars) and rolling pestles are
used to grind the rice and the urad dal and motorized versions of
those are now available at Indian elcetronic stores in D.C. A mixie
or a blender cuts the grains into fine pieces, but does not "mash"
them like the stone grinders do. So there is a good deal of
difference taste when you use a blender. But still, it is not bad at
all if you make sure that you grind the rice really fine. Cover the
rice with water just 1/2 "above the rice line in the blender. Grind
till Smooth. Grind the dal separately, with water that barely
covers it. Grind a long time (be patient!), stirring once in a while
and grinding again. When the dal is ground very well, and small air
bubbles appear once you stop running the blender, it is enough. Add
more water if necessary, But this should be very thick. MIx the rice
and the urad dal pastes, with 1/2 tsp salt. Add one tablespoon beaten
yogurt, and mix well.
Keep covered to let it ferment for at least 5 to 8 hrs or more. (Keep
it close to a heater or in any warm place). Once it has risen, stir
briefly, and keep it oin the fridge. You have the batter now. Grease
a griddle with plain sesame oil or peanut oil if you care about max.
flavor; if not use veg. oil. The heat should be medium or slightly
higher. When hot (a few drops of water will sizzle gently and
disappear), using a metal ladle, pour one ladleful over the griddle;
with quick and even and gentle strokes, spread the batter out with
the ladle as if you are drawing concentric circles on the batter. Do
it either clockwise OR anticlockwise else you get lumps. It takes a
few tries believe me, and some of us who are trained well in this
mess up occasioanlly. drizzle oil around edges, and on top. Once the
bottom is cooked, turn it over, and cook the top. Be careful when
using your spatula (metal preferred) to take it out to flip it. This
can be served with chilli-dal-spice powder and oil or ghee, coconut
chutney, cilantro or mint chutney, onion chutney, or red garlic
chutney, and/or saambar. (If you want their recipes, email me) This
is standard breakfast or supper fare for us, growing up in the south.
Else, as in your restaurant, make a filling as follows: 1. Take 2
large boiled potatoes, peel and mash coarsely. 2. Thinly slice one
large red onion, 2 cloves of garlic (optional)
: and 3 or 4 green chillies. 3. Grate a 1" piece of ginger. 4. Cut
up a tomato if you want. 5. Take a sprig of curry leaves and chop
them coarsely. 6. Heat some veg. oil, add some fennel seeds, and
cummin seeds (1/2 : tsp. each) 7. Add 1/2 tsp of black mustard
seeds. 8. When they crackle, add the green chillies, ginger, garlic
(if : used), and onions and fry them with a little salt for a while
: till onions are transparent. Add curry leaves. 9. Next add 1/2
pkt of frozen peas, tomatoes (if you choose), and
: fry for 5 minutes. 10. Add the potatoes, and more salt if
desired. stir well till
: blended 11. Add some chopped cilantro if you want.
When making the dosai, spread the batter out as mentioned earlier,
drizzle oil, and keep the skillet or griddle covered (any cover will
do as long as the dosai area is covered; just be sure the cover does
not touch the dosai). In less than a minute, the dosai will be cooked
with oil on the bottom, and its top will be cooked by the steam that
is generated when you cover it. The color is now not the white of the
batter but kinda dull; you'll know) Turn the heat down, place the
cooled filling acrooss the center along the diagonal, and fold both
sides overlappingly over it to form a cylindrical shape. Increase the
heat slightly, drizzle more oil, and cook both sides till golden.
Else, place the filling in the center, and fold from three sides,
forming a triangle, overlapping and covering the filling. Cook as
above.
IF YOU HAVE LEFT OVER BATTER & REALLY FERMENTED, MAKE "OOTHAPPAM":
Chop some onions, green chillies, and cilantro really well, mix with
salt. Soon as you spread out the pancake, sprinkle the chopped stuff
on top. Drizzle oil on top, flip it over carefully when the bottom is
cooked, and cook the other side. Serve with coconut chutney. If you
are into a health-diet, do not drizzle oil over and around pancake.
Just grease the griddle lightly with a paper towel; in this case,
cook just one side of the dosai on the greased surface, covering the
dosai to let the steam cook the top. This dosa is very soft and
tasty. Back home, we add some fenugreek seeds to the urad dal, soak
and grind them together for a superior texture, flavor, and color.
Hope that helps! I have babbled too much, but really, it is very easy
to make once you have the batter. From: av9y@poe.acc.Virginia.EDU
(Aruna Viswadoss) From: Jj Judkins Date: 09-25-96 Cooking
From: Dale Shipp Date: 16 Jun 97 National
Cooking Echo Ž
[Home] Traditonal Japanese Teriyaki Marinade [Home]
Title: Traditonal Japanese Teriyaki Marinade
Yield: 1 Servings
Ingredients
3/4 c soy sauce
1/2 c water
1 sugar to taste; start with 1
- tbsp (up to)
4 cloves garlic peeled and
-crushed
Instructions
From: rbparker@henning.cfa.org (Ron Parker)
Date: Sun, 14 Jul 1996 15:59:36 -0600
Andrea and Marjorie have entered their soy-sauce meat marinades in the
milleu. Here are two much simpler ones that I use. Both with marinate at
2 pound steak to serve 4-6 depending on how carnivorous the eaters are. I
use flank steak for these, but any steak or pieces of tender meat for
skewering can be used.
For either marinade: Score both sides of steak in a diamond pattern with a
sharp knife. Mix ingredients with the steak in a ziplock freezer bag. Press
to expel air and let meat marinate from 2-24 hours. Preferably cook on a
grill over coals or electric heat, turning once, to the desired degree of
doneness. I don't baste the meat with the marinade because it is already
pretty salty, but that is a taste thing. Slice in thin (1/8-1/4 inch)
slices across the grain. This is just as good room temp as hot - a
consideration for shabbat?
JEWISH-FOOD digest 257
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
[Home] Tropical Chicken Cocktail [Home]
Title: Tropical Chicken Cocktail
Yield: 6
Ingredients
1/2 sm honeydew or galia melon
300 g cooked chicken; skin
-discarded, cut
1 ; into small pieces
1 ; (10oz)
75 g baby button mushrooms; (3oz)
1 grapefruit; peeled and
1 ; segmented
1 200 gram car virtually
-fat-free fro; mage, (7oz)
1 ; frais
1 grated zest of 1 lime
1 ts chopped fresh mint
Instructions
Cut the melon into small pieces or use a melon baller to make it into
balls.
Place the chicken, melon, mushrooms and grapefruit segments in a bowl.
Add the fromage frais, lime zest and mint and toss together until evenly
mixed.
Divide between 6 individual serving dishes and chill well before serving.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Tropical Fruit Cocktail [Home]
Title: Tropical Fruit Cocktail
Yield: 1
Ingredients
2 fresh mangos; peeled & diced
- 3/4
3 fresh peaches; diced 3/4
4 fresh kiwi fruit; peeled &
-sliced
1 ; 1/4 thick
1/2 box nilla wafers
3/4 c melted margarine
2 tb granulated sugar
1 whipped cream for garnishing
Instructions
In a medium mixing bowl, combine all fruit and mix well. Place in
refrigerator to chill. In a food processor or blender, pulverize Nilla
Wafers to fine crumbs. In a bowl, mix margarine, Nilla Wafer crumbs and
sugar. Mix well. Using a spoon, place 3 heaping tablespoons of crumb
mixture into each of 4 bowls or tart tins and shape into a crust around
the bowls. Place in the freezer for 30 minutes to chill and firm.
When ready to serve, fill each with chilled fruit mixture and top with
whipped cream. Serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Trout Stuffed Japanese Style [Home]
Title: Trout Stuffed Japanese Style
Yield: 4 Servings
Ingredients
1/4 lb mushrooms, sliced
2 tb vegetable oil
1 c seeded, sliced in 1/4
4 eggs, lightly beaten
1 strips, red or green pepper
2 ts soy sauce
4 trout, 8-10 oz. boned with
1 skin, head and tail
3 scallions, cut in 1/2
1 including greens
8 strips of bacon
1 c bean sprouts
2 ribs celery, sliced
Instructions
Mix the vegetables together. In a large skillet or wok heat oil,
then toss in the vegetables and stir fry for 2 minutes. Add the eggs
and soy sauce and continue to toss and cook for another minute until
eggs begin to coagulate.
Stuff each of the 4 trout with one-fourth of the vegetable
mixture--the filling will expand the opening by about an inch. Wrap 2
slices of bacon around each trout, tucking the ends under the trout.
Bake in a large baking dish so trout are not touching in preheated
500 degree oven about 15 minutes, until skin is crisp and the fish is
opaque to the bone. Test after 12 minutes. Vegetables will remain
crisp.
[Home] Tsr'S Version Of Applebee'S Oriental Chicken Salad [Home]
Title: Tsr'S Version Of Applebee'S Oriental Chicken Salad
Yield: 1 Serving
Ingredients
Oriental Dressing
3 tb honey
1 1/2 tb rice wine vinegar
1/4 c mayonnaise
1 ts dijon mustard
1/8 ts sesame oil
Salad
1 egg
1/2 c milk
1/2 c flour
1/2 c corn flake crumbs
1 ts salt
1/4 ts pepper
1 boned and skinned chicken
-breasts
2 c vegetable oil; for frying
3 c romaine lettuce; chopped
1 c red cabbage
1 c Napa cabbage
1/2 carrot; shredded
1 green onion; chopped
1 tb sliced almonds
1/3 c chow mein noodles
Instructions
Preheat oil in deep fryer of deep pan over medium heat. You want the
temperature of the oil to be around 350 degrees. Blend together all
ingredients for dressing in a small bowl with an electric mixer.Put
dressing in refrigerator to chill while preparing the salad. In a small,
shallow bowl beat egg; add milk and mix well. In another bowl,
combine flour with corn flake crumbs, salt and pepper. Cut chicken
breast into 4 or 5 long strips. Dip each strip first into the egg mixture,
then
into the flour mixture, coating each piece completely. Fry each
chicken finger for 5 minutes or until coating has darkened to brown.
Prepare
salad by tossing the romaine with the red cabbage, Napa cabbage, and
carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle
almonds
over top, then the chow mein noodles. Cut the chicken into small bite-sized
chunks. Place the chicken onto the salad, forming a pile in the middle.
Serve with salad dressing on the side.
- - - - - - - - - - - - - - - - - -
NOTES : One of the BEST copycat recipes I've found! I used
saltine cracker crumbs instead of the cornflakes. I also tossed the
dressing into the salad before serving, to make it more like the
Applebee's way. I doubled the recipe for the whole thing, but didn't
use more than 2/3 of the dressing. EXCELLENT. And the good thing
about making this one at home is I can use less dressing, or add extra
almonds.:) I also didn't use NEARLY that much oil. Don't panic when
you see the calorie count on this thing;that's thinking that you intake all
the
oil, egg, etc.:)
Contributor: Top Secret Recipes
Preparation Time: 0:00
[Home] Tui'S Kalbi (Korean Barbecue) [Home]
Title: Tui'S Kalbi (Korean Barbecue)
Yield: 4
Ingredients
3 lb beef short ribs
3/4 c soy sauce
3/4 c sugar; or honey
3/4 c water
1 piece sliced fresh ginger;
-(3-inch)
1 clove garlic; minced
1 tb sesame oil
Instructions
Blend all ingredients together and marinate ribs for 4 hours (or longer).
Broil or barbecue.
Serves 4 people.
Per serving: 1526 Calories (kcal); 127g Total Fat; (75% calories from fat);
52g Protein; 42g Carbohydrate; 259mg Cholesterol; 3255mg Sodium
Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 1 Vegetable; 0 Fruit; 17 1/2
Fat; 2 1/2 Other Carbohydrates
Recipe by: 1991 Dallas Cowboys Wives' Cookbook
Converted by MM_Buster v2.0n.
Title: Tuna Cocktail
Yield: 1
Ingredients
1 lb ripe plum tomatoes; peeled
-and chopped
1 ; (4)
2 tb sugar
3/4 c red wine vinegar
1 garlic clove; minced
1 cinnamon stick
1 salt and freshly ground
-black peppe; r
1 lb tuna steak
1/4 c mayonnaise
2 ripe haas avocados
1/4 c lemon juice
2 tb olive oil
1/2 c finely chopped fresh
-cilantro
8 red pepper strips; 2 inches
-long and
1 ; 1/4-inch wide
8 thin slices unpeeled apple;
-for garnish
Instructions
TO MAKE THE TOMATO MARMALADE: In a non-reactive 9-inch skillet bring the
tomatoes, sugar, red wine vinegar, garlic, and cinnamon stick to a hard
boil.
Reduce the heat to medium and simmer for about 15 to 20 minutes or until
almost all the liquid has evaporated. About 1/2 cup will remain and the
mixture will look syrupy. Discard the cinnamon stick, season to taste with
salt and pepper and cool to room temperature.
TO MAKE THE TUNA: In a broiler or stove-top grill, over high heat, cook the
tuna for 3 to 5 minutes per side or until charred on both sides, depending
on
the thickness of the tuna and the degree of doneness you prefer. Remove and
cool completely. When completely cool, cut into 1/4-inch dice, combine with
the mayonnaise and season with salt and pepper to taste.
TO MAKE THE AVOCADO LAYER: Right before serving, peel, pit, and cut the
avocados into 1/4-inch dice. Combine the dice with the lemon juice, olive
oil,
cilantro and season with salt and pepper to taste.
TO ASSEMBLE THE COCKTAIL: Layer the ingredients in eight martini or 6-ounce
wine glasses beginning with the tuna layer in the bottom of the glass,
followed by 1 tablespoon of the tomato marmalade and topped with the
avocado
on top. In each glass stick a thin strip of red pepper in the center of the
cocktail. Take a very thin apple slice, core the side of the slice, make a
small incision in the center and place the slice on the edge of the glass
for
garnish.
Converted by MC_Buster.
Per serving: 1464 Calories (kcal); 96g Total Fat; (57% calories from fat);
107g Protein; 53g Carbohydrate; 192mg Cholesterol; 496mg Sodium
Food Exchanges: 1/2 Grain(Starch); 14 1/2 Lean Meat; 0 Vegetable; 1/2
Fruit; 9 1/2 Fat; 2 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Tuna Oriental Casserole [Home]
Title: Tuna Oriental Casserole
Yield: 8 Servings
Ingredients
2 c macaroni -- cooked
2 tb soy sauce
14 oz tuna
2 tb pimiento
1 c celery -- chopped
2/3 c milk
1 cn cream of celery soup
3 oz chow mein noodles
1/2 c water chestnuts -- sliced
Instructions
Combine all ingredients except Chow Mein Noodles in a 2 qt casserole dish.
Top with the noodles. Bake at 350 degrees for 25 minutes. From Laura
Dishongh Beckham, formatted by Mary Dishongh Bowles.
Recipe By :
From: Victor_j_heintz.Wbst128@xerox.Comdate: Fri, 6 Jan 1995 08:46:13 Pst
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
[Home] Tuna With Avocado And Wasabi Compote And Chinese Taro Potat [Home]
Title: Tuna With Avocado And Wasabi Compote And Chinese Taro Potat
Yield: 2
Ingredients
1/2 lb ruby red big eyed tuna
2 avocados; diced
1 shallot bulb; finely diced
1/2 lemon; juiced
1 tb creme fraiche or mayonnaise
1 ts wasabi paste; (japanese
-store)
1 pn salt
2 tb soy sauce
2 tb olive oil
1 taro root; peeled, julienned
1 peanut oil; for frying taro
Instructions
Slice tuna in 3/8-inch thick rounds. Place between plastic wrap and pound
until 1/8-inch thick. Mix avocado, shallots, lemon juice, creme fraiche
and wasabi. Lift off one side of plastic wrap from tuna and place a small
amount of avocado mixture in center. Fold over tuna to enclose. Remove
plastic wrap. Place on serving dish and drizzle with soy and olive oil.
Heat peanut oil until very hot but not smoking and deep fry Taro until
crisp. Drain on paper towels and place on top of tuna and serve.
This recipe yields 2 servings.
Source:
"CHEF DU JOUR - (Show # DJ-9171) - from the TV FOOD NETWORK"
S(Formatted for MC5):
"07-21-1999 by Joe Comiskey - joecomiskey@netzero.net"
Recipe by: Chef Susur Lee
Converted by MM_Buster v2.0l.
[Home] Tuna With Avocado Wasabi Compote Chinese Taro Potato Crisp [Home]
Title: Tuna With Avocado Wasabi Compote Chinese Taro Potato Crisp
Yield: 1
Ingredients
1/2 lb ruby red big eyed tuna
2 avocados; diced
1 shallot bulb; finely diced
1/2 lemon; juiced
1 tb creme fraiche or mayonnaise
1 ts wasabi paste; (japanese
-store)
1 pn salt
2 tb soy sauce
2 tb olive oil
1 taro root; peeled and
1 ; julienned
1 peanut oil for frying taro
Instructions
Slice tuna in 3/8 inch thick rounds. Place between plastic wrap and pound
until 1/8 inch thick. Mix avocado, shallots, lemon juice, creme fraiche
and wasabi. Lift off one side of plastic wrap from tuna and place a small
amount of avocado mixture in center. Fold over tuna to enclose. Remove
plastic wrap. Place on serving dish and drizzle with soy and olive oil.
Heat peanut oil until very hot but not smoking and deep fry Taro until
crisp. Drain on paper towels and place on top of tuna and serve.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9171
Converted by MM_Buster v2.0l.
[Home] Turkey Patties Oriental (Low-Cal) [Home]
Title: Turkey Patties Oriental (Low-Cal)
Yield: 4
Ingredients
1 1/4 lb ground turkey
1/3 c dry bread crumbs
1 egg
3/4 ts garlic salt
1 tb cooking oil
2 stalks celery; cut diagonal
1 onion; cut in thin rings
1 green pepper; cut 3/4pieces
2 tomatoes; med., cut in 1/8's
1 oriental sauce
1 c chicken broth
1 tb soy sauce
2 ts cornstarch
1 ts sugar
1 ts vinegar
1 dash; white pepper
Instructions
Mix first 4 ingredients. Form into 4-6 patties, each about 3/4-thick.
Heat oil in large skillet over medium-high heat. Saute burgers 3 mediums
each side, until browned. Mix Oriental Sauce and pour over burgers; bring
to a boil, stiring occasionaly. Reduce heat; add celery, onion and
pepper. Simmer, covered, 6 minutes. Salt and pepper to taste. Add
tomato; simmer 2 to 3 minutes, until meat is no longer pink.
By "Mega-bytes" on Jun 29, 1998.
Per serving: 350 Calories (kcal); 17g Total Fat; (45% calories from fat);
30g Protein; 18g Carbohydrate; 159mg Cholesterol; 1082mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 1 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Turkey Patties Oriental [Home]
Title: Turkey Patties Oriental
Yield: 4 Servings
Ingredients
1 1/4 lb ground turkey
1/3 c dry bread crumbs
1 ea egg
3/4 ts garlic salt
1 tb cooking oil
2 ea stalks celery, cut diagonal
1 ea onion, cut in thin rings
1 green pepper, cut 3/4pieces
2 ea tomatoes, med., cut in 1/8's
1 oriental sauce
1 c chicken broth
1 tb soy sauce
2 ts cornstarch
1 ts sugar
1 ts vinegar
1 dash, white pepper
Instructions
Mix first 4 ingredients. Form into 4-6 patties, each about
3/4-thick. Heat oil in large skillet over medium-high heat. Saute
burgers 3 mediums each side, until browned. Mix Oriental Sauce and
pour over burgers; bring to a boil, stiring occasionaly. Reduce
heat; add celery, onion and pepper. Simmer, covered, 6 minutes. Salt
and pepper to taste. Add tomato; simmer 2 to 3 minutes, until meat is
no longer pink.
[Home] Turkey Patties Orientalx [Home]
Title: Turkey Patties Orientalx
Yield: 4
Ingredients
1 1/4 lb ground turkey
1/3 c dry bread crumbs
1 egg
3/4 ts garlic salt
1 tb cooking oil
2 stalks celery; cut diagonal
1 onion; cut in thin rings
1 green pepper; cut 3/4pieces
2 tomatoes; med., cut in 1/8's
1 oriental sauce
1 c chicken broth
1 tb soy sauce
2 ts cornstarch
1 ts sugar
1 ts vinegar
1 dash; white pepper
Instructions
Mix first 4 ingredients. Form into 4-6 patties, each about
3/4-thick. Heat
oil in large skillet over medium-high heat. Saute burgers 3 mediums
each
side, until browned. Mix Oriental Sauce and pour over burgers;
bring to a
boil, stiring occasionaly. Reduce heat; add celery, onion and
pepper.
Simmer, covered, 6 minutes. Salt and pepper to taste. Add tomato;
simmer
2 to 3 minutes, until meat is no longer pink.
[Home] Turnip-Water Kimchi (Korean Dong Chimi) [Home]
Title: Turnip-Water Kimchi (Korean Dong Chimi)
Yield: 4 Servings
Ingredients
1 lb chinese turnip
1 scallion
1 tb fresh ginger
2 c water
2 tb salt
2 cloves garlic
1 ts sugar
Instructions
1. Slice the turnip into finger-shaped pieces, 1 1/2 inches long and
1/2 inch wide. Cut the scallion into 1 1/2-inch lengths, then slice
fine lengthwise. Repeat the same process for the ginger and garlic.
Place these ingredients in a bowl, sprinkle with 1 tablespoon of the
salt, mix well and leave, covered, overnight.
2. Mix 2 cups water with 1 tablespoon of the salt and the sugar in a
separate bowl. Let this mixture stand overnight, then pour it over
the kimchi. Keep at room temperature for 24 hours. Transfer to jars
and refrigerate. It will keep for at least 1 week.
From: The Korean Cookbook, By Judy Hyun.
[Home] Turtle Crossing'S Thai Chicken Fancy Wrap [Home]
Title: Turtle Crossing'S Thai Chicken Fancy Wrap
Yield: 2 Servings
Ingredients
1 whole chicken breast
--------------------------MANGO SALSA---------------------------------
1 mango; sliced
2 jalapeno chiles; fine diced
2 limes; juice only
1/2 red onion; diced
1/2 red bell pepper; cored/
-seeded/diced
2 tb olive oil
2 ts chipotle pepper sauce
1/4 c fresh cilantro; chopped
1 ; salt & pepper to taste
---------------------------THAI SAUCE---------------------------------
1/4 c peanut butter
1/4 c barbecue sauce
2 tb soy sauce
2 tb chipotle pepper sauce
----------------------TO ASSEMBLE & SERVE-----------------------------
2 lg handfuls spinach
2 lg flour tortillas
1 c cooked jasmine rice flavored
- w/turm; eric, cumin & chil
1 c black beans
1 sour cream
Instructions
1. Grill chicken breast until cooked through, then coarsely chop. 2.
Place mango salsa ingredients in a bowl; mix thoroughly. 3. Place
Thai sauce ingredients in a bowl; mix thoroughly. 4. In a skillet,
saute spinach over high heat for 1 minute. 5. On a grill or in a
large skillet, heat flour tortillas until pliable. 6. Set a tortilla
on the counter. Place half of the chicken, spinach, rice, black
beans, mango salsa, Thai sauce and sour cream on the half of the
tortilla closest to you. Wrap, tucking in the sides on the first
roll, then finish rolling. Repeat with the second tortilla and
remaining ingredients.
Source: Turtle Creek restuarant, East Hampton, New York (printed in
the Chicago Sun Times, January 15, 1997)
[Home] Typical Chinese Taiwanese Breakfast Foods [Home]
Title: Typical Chinese/Taiwanese Breakfast Foods
Yield: 1 Servings
Ingredients
1 info file
Instructions
Congee ("jook" in Cantonesese and "zhou" in Mandarin) is not only a
breakfast food. It's poached rice made into a thick soup, sometimes
cooked with small pieces of vegetable or sausage. It can be made in
a rice cooker, but is just as easy to cook on the stovetop. Purists
say perfect congee demands hours of slow cooking, but I have tasted
fine stuff that has cooked for no more than an hour. A lot of people
pour soy sauce over it when served. There is also "zi mi zhou" or
purple-rice congee on the mainland in Sichuan, eaten at any time,
especially at "xiao chi" (fast-food) joints.
In Hong Kong, bread sticks (C. "yao tiu" or M. "you tiao," oil
sticks) are virtually identical to Mexican churros -- lengths of
bread dough, slightly twisted, and deep-fried. They are frequently
served with congee, along with steamed flat rice noodles (C. "cheung
fun" or M. "chang fen," broad noodles), which are sometimes filled
with sausage or shrimp and atop which soy sauce usually goes.
In Hong Kong and parts of Guangdong, "yam cha" ("drink tea") is the
classic weekend breakfast for families to meet and eat, analogous to
Sunday brunch or a pancake breakfast. It's usually just dim sam in a
dim sam house. In the north, breakfast is often just congee or even
cold rice, with perhaps some sausage on the side or a
thousand-year-old egg, and possibly other small tidbits of preserved
fruit and vegetable. In other parts of the country, noodle soups,
dumplings, and steamed buns are natural breakfasts. For everyday
meals, there is not always so much difference between breakfast,
lunch, and dinner in China as we see in the West, though dinner out
or dinner parties are usually richer in meat and hot dishes.
Peter Zelchenko